Best Gingerbread
Warm, spicy gingerbread with rich molasses flavor, perfect for holiday gatherings or cozy desserts, featuring fragrant cinnamon, ginger, and cloves in a moist, tender loaf.
Ingredients
Instructions
- Mix sugar, shortening, egg, and molasses together.
- Add flour, soda, cinnamon, ginger, and cloves; mix until well combined.
- Gradually add boiling water and mix thoroughly.
- Pour batter into a greased baking pan.
- Bake at 350°F for 40 minutes.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of light. If you don't have shortening, you can substitute with an equal amount of unsalted butter. For a spicier kick, add a bit more ginger or a pinch of nutmeg. Make sure to sift the dry ingredients to avoid clumps and ensure an even mix. This gingerbread pairs beautifully with Sweet-And-Spicy Pecans for a delightful texture contrast.
Serving Suggestions
Serve this gingerbread warm or at room temperature, optionally topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs well with a hot cup of spiced chai or coffee. For a festive touch, consider drizzling it with a simple icing or serving alongside Grammy'S Cucumbers And Cream for a refreshing side.
Storage & Reheating
Store any leftover gingerbread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or in the oven at 350°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Best Gingerbread contains roughly 1181 calories, with 5g protein, 155g carbohydrates, and 64g fat. It is an excellent source of potassium (53% of the Daily Value), iron (48% of the Daily Value), and calcium (32% of the Daily Value), and a good source of vitamin C and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. Keep in mind that this may change the texture slightly, making it denser, but it will still taste delicious.
Is it possible to make this gingerbread vegan?
To make this gingerbread vegan, replace the egg with a flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and use a plant-based shortening or coconut oil. Ensure the molasses used is also vegan-friendly.
How can I enhance the flavor of my gingerbread?
You can enhance the flavor by adding a tablespoon of freshly grated orange zest or lemon zest to the batter. This will add a refreshing citrus note that complements the spices beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).