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This Gingerbread Recipe is a cozy treat perfect for any season. The rich blend of spices like ginger, cinnamon, and cloves fills your kitchen with an irresistible aroma. Soft and moist, this gingerbread pairs wonderfully with a cup of tea or coffee. Whether you're baking for a holiday or just craving something sweet, this recipe is a must-try. Let's dive into the details and get baking!
The name of the recipe: Gingerbread Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 cup softened unsalted butter
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 cup molasses
- 1/2 cup hot water
Instructions:
- Preheat your oven to 350°F (175°C). Grease a baking pan.
- In a mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, and cloves.
- In another bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg, then stir in the molasses.
- Gradually add the dry ingredients to the wet mixture, alternating with the hot water. Mix until just combined.
- Pour the batter into the prepared baking pan. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Let the gingerbread cool in the pan before cutting into squares. Serve and enjoy!
What You Will Need
Read more: Instant Pot Gingerbread Pumpkin Cake Recipe
What you will need to make gingerbread
- All-purpose flour: Provides structure and stability, creating the base for the gingerbread's texture.
- Baking soda: Helps the gingerbread rise, making it light and fluffy.
- Ground ginger: Adds a warm, spicy flavor essential to classic gingerbread.
- Ground cinnamon: Complements the ginger with a sweet, aromatic spice.
- Ground cloves: Enhances the depth of flavor with a rich, slightly bitter note.
- Unsalted butter: Adds moisture and richness, creating a tender crumb.
- Brown sugar: Provides sweetness and a hint of molasses flavor.
- Large egg: Binds the ingredients together, adding structure and moisture.
- Molasses: Gives the gingerbread its distinctive dark color and deep, rich flavor.
- Hot water: Helps dissolve the molasses and creates a smooth batter.
Tools and Instruments Needed
What tools/instruments will be needed to make gingerbread
- Mixing bowl: Essential for combining dry and wet ingredients without making a mess.
- Whisk: Helps to evenly mix the dry ingredients, ensuring no lumps.
- Electric mixer: Creams butter and sugar together quickly, making the batter smooth.
- Measuring cups: Ensures precise amounts of flour, sugar, and liquids for consistent results.
- Baking pan: Holds the batter while baking, giving the gingerbread its shape.
- Spatula: Useful for scraping down the sides of the bowl to incorporate all ingredients.
- Toothpick: Used to check if the gingerbread is fully baked by inserting it into the center.
Gingerbread Recipe
A classic gingerbread recipe perfect for the holidays.
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Ingredients:
Main Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1 large egg
- 1/2 cup molasses
- 1/2 cup hot water
Instructions:
- Preheat your oven to 350°F (175°C). Grease a baking pan.
- In a mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, and cloves.
- In another bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg, then stir in the molasses.
- Gradually add the dry ingredients to the wet mixture, alternating with the hot water. Mix until just combined.
- Pour the batter into the prepared baking pan. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Let the gingerbread cool in the pan before cutting into squares. Serve and enjoy!
Notes:
For a festive touch, you can add a dusting of powdered sugar or a dollop of whipped cream before serving.
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Nutrition value:
Calories: 250kcalCarbohydrates: 45gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 50mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the batter as directed.
- Pour into the baking pan but don't bake.
- Cover tightly with plastic wrap.
- Store in the fridge for up to 24 hours.
- When ready, bake as instructed.
Freezing Instructions
- Bake the gingerbread fully.
- Let it cool completely.
- Cut into squares.
- Wrap each square in plastic wrap.
- Place wrapped squares in a freezer bag.
- Freeze for up to 3 months.
- Thaw at room temperature before serving.
Using molasses in gingerbread not only adds a rich, deep flavor but also helps keep the cake moist for longer periods.
Frequently Asked Questions
FAQ:
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser.
How should I store leftover gingerbread?
Keep it in an airtight container at room temperature for up to a week.
Can I freeze gingerbread?
Absolutely, wrap it tightly in plastic wrap and then foil. Freeze for up to three months.
What can I use instead of molasses?
Substitute with an equal amount of honey or maple syrup, though the flavor will differ slightly.
Can I add nuts or dried fruit to the batter?
Sure, fold in about 1/2 cup of chopped nuts or dried fruit before baking.
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