Mom'S Ginger Bread
A rich, spiced gingerbread with deep molasses flavor and warming cinnamon and ginger, perfect for holiday gatherings and cozy afternoons with family.
Ingredients
Instructions
- Combine the soda with hot water to prepare it for mixing.
- Cream together the margarine and molasses until smooth.
- Add the eggs to the creamed mixture and beat well.
- Stir in the sweet milk.
- In a separate bowl, sift together the flour, baking powder, cinnamon, and ginger.
- Gradually add the dry ingredients to the wet mixture, stirring to form a moderately stiff batter.
- Pour the batter into a greased baking pan.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a deeper flavor, consider using dark molasses instead of regular. If you're out of margarine, unsalted butter works well as a substitute. To enhance the spices, add a pinch of nutmeg or cloves. Ensure the eggs are at room temperature for better emulsification. If you prefer a lighter texture, you can use half whole wheat flour and half all-purpose flour in this recipe.
Serving Suggestions
Serve the gingerbread warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Robin'S Corn Casserole for a comforting meal. For a festive touch, drizzle with a simple glaze made from powdered sugar and milk, and garnish with chopped nuts or dried fruits.
Storage & Reheating
Allow the gingerbread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. To reheat, warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Ginger Bread contains roughly 399 calories, with 8g protein, 69g carbohydrates, and 10g fat. It is an excellent source of calcium (26% of the Daily Value) and iron (22% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 646mg per serving (28% of the Daily Value).
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 make this gingerbread ahead of time?
Absolutely! You can bake the gingerbread a day or two in advance. Just be sure to store it properly to keep it moist. If you want to freeze it, wrap it tightly and it can be stored for up to 3 months. Thaw at room temperature before serving.
What can I substitute for sweet milk?
If you don't have sweet milk on hand, you can use regular milk with a tablespoon of vinegar or lemon juice added to it. Let it sit for a few minutes to sour slightly, mimicking the sweetness of sweet milk. Alternatively, buttermilk can also be used for a tangy flavor.
How can I tell when the gingerbread is done baking?
The gingerbread is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. It should also spring back when lightly pressed in the center. Keep an eye on it during the last few minutes of baking to avoid overcooking.
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).