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Molasses Gingerbread

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I am always baking my favorite recipes for soft ginger cookies and soft molasses cookies, but it has been some time since I went into the kitchen to bake a batch of gingerbread. This recipe for molasses gingerbread is very easy to make. It is perfect for beginners and for people looking for a simple, very basic recipe. You don't need any fancy ingredients to make this recipe, but you can easily add to the ingredients. For example, to give the bread some zing, you can add some fresh orange or lemon zest to the batter. You can also add a 1/2 cup of raisins or dried cranberries to the batter. After the gingerbread is baked, you can dust it with powdered sugar, if desired.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients:

  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 cup shortening
  • 1/2 cup butter, soft
  • 1 cup sugar
  • 2 eggs
  • 1 cup molasses
  • 1 cup hot water

Preparation:

  1. Preheat oven 350 degrees F. Grease 9 x 5-inch bread pan.

  2. In medium bowl, sift together the all purpose flour, baking soda, baking powder, salt, ginger, and cinnamon. Set aside. In a large bowl, blend the shortening and butter. Mix in the flour and eggs. Add dry ingredients into the wet and give a quick mix. Add molasses and hot water. Mix and scrape batter into greased bread pan. Bake at 350 degrees F for 35 minutes or until inserted knife comes out clean. Remove from oven and let cool for 10 minutes. Turn bread out onto rack and let cool. Serve warm or cold with powdered sugar, whipped cream, or a scoop of vanilla ice cream.

Bread Baking Tips:

  • Store flour properly to keep it from spoiling.

  • To prevent the molasses from sticking to your measuring spoon, coat the spoon in a tiny amount of cooking oil.

  • An opened jar of molasses lasts up to one year.

  • Egg substitute can be used in place of the egg.

  • Store sugar into an airtight container to keep it from becoming hard.

  • Make baking powder substitute by combining 1 teaspoon baking soda and 2 teaspoons cream of tartar. This will replace the 1 tablespoon of baking powder called for in this recipe.

  • Buy baking powder in small quantities if you do not bake a lot. Baking powder looses its potency over time.

  • Preheat your oven before you begin mixing the muffins. This way, by the time you are finished mixing the batter and putting it into the tin, the oven should be fully heated. If it is not ready, wait the extra minute or two until the oven has reached the proper temperature.
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