Learn how to make a snappy gingerbread with me! This is an inviting warm ginger and cinnamon bread. Since it uses less fat and sugar so you can really linger on the ginger and other spices without all the guilt. The taste is moist, tender, snappy and aromatic. It’s the perfect balance of sweet and spicy.
This gingerbread was developed after years of trying other recipes out there. I was always looking for the perfect gingerbread recipe. Not the cookies, but the cake type bread.
Unfortunately, there are a lot of bad recipes out there. Most are too heavy on the cinnamon or sugar or both. Some are really claggy due the over use of molasses while others are dense and dry. I decided to modify my madeira cake recipe to get a quick bread recipe. I lowered the oil and sugar and upped the flour to create the traditional cracked loaf style.
Personally, I like to make a snappy gingerbread with either white or light brown sugar, but others really enjoy the look and taste of dark brown sugar. I welcome you to try both and see which appeals to you. Also, the molasses could be replaced with sorghum and it will give an even richer flavor. I love how much you can customize this recipe to suit your needs. Happy baking!
First mix together flour, spices, baking powder and salt. 
In a separate bowl, mix together eggs, oil and sugar. 
Then add in your flour mixture and molasses. 
Pour into a non-stick pan. 
Bake and cool on a wire rack. 
You can ice it if you like. 
Or just eat it plain! 
It’s great both ways.
Traditional Gingerbread Recipe
Ingredients
- 2 cups (300g) flour
- ¾ cup (180mL) milk
- ¾ cup (150g) sugar
- 2 large (100g) eggs
- ⅓ cup (80mL) oil
- ¼ cup (50g) molasses
- 2 tsp (8g) baking powder
- 2 tsp (2g) ginger
- ½ tsp (1g) cinnamon
- ½ tsp (2g) salt
Instructions
- Preheat oven to 350F (180C.)
- Grease and flour a 9×5 (23 x 13cm) loaf pan or line with parchment.
- In a small bowl, mix together cinnamon, ginger, baking powder, salt and flour.
- In a large bowl, whisk together eggs and oil. Beat in molasses, sugar and milk. Add flour mixture and mix until just blended. Pour into prepared pan evenly.
- Bake 45 – 55 minutes or until toothpick inserted in the center comes out clean. Center of gingerbread should read between 200F (93C) – 210F (99C.). Cool in pan 10 minutes, remove to wire rack to finish cooling
I’m in the mood for gingerbread! I’m so glad you have a recipe for a loaf cake. ❤️
Gingersnaps are my usual thing but sometimes a woman wants cake. I haven’t tried the recipe yet but gave it 5 stars anyway because you haven’t let me down with any other recipe . 😁 I was in my fifties before I learned that sorghum wasn’t sugarcane. I thought what we made on the farm was the same thing as “store bought” molasses! We saved seeds so I didn’t even realize what we were planting wasn’t sugarcane. “Backwards” would be what people would call me, I guess. But given the mess of today world, that might not have been such a bad thing!
Gidget! I was just thinking about you. I hope you do like the gingerbread. You must be used to my type of cooking to be happy with the recipes so far. Let me know what you think about it. 🙂 I remember seeing sorghum grow wild from forgotten farms long since passed. Did you ever hear it called fodder? I remember farmers loved it for the face they could feed livestock and still get sweetness out of it. It looks a lot like corn stalks and can get really tall if I think about it. Hahah, I’ve been called ‘backwards’ quite a few times in my life. No, not a bad thing to be thought of in this upside down world we live in. Hope all is doing well for you and your lovely family down there. Reckon this year is nearly over. Just shows even the bad times eventually will pass us by.