Soft Ginger Bread
A moist and flavorful ginger bread with warm spices, perfect for cozy gatherings or holiday treats, offering rich molasses and ginger notes in every bite.
Ingredients
Instructions
- Stir all ingredients together until well combined.
- Add boiling water to the mixture and stir thoroughly.
- Pour the batter into a small square pan or a loaf pan.
- Bake at 325°F (160°C) for about 25 to 30 minutes or until done.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of light. You can substitute the shortening with unsalted butter for a more traditional taste. If you're out of ginger, ground allspice can be a decent alternative, though the flavor will vary. Be sure to stir the batter gently to maintain a light texture; overmixing can lead to a denser bread.
Serving Suggestions
This soft gingerbread pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. You can also serve it alongside a warm beverage like spiced tea or coffee. For a festive touch, try serving with the Christmas Jello Delight for a colorful dessert spread.
Storage & Reheating
Store any leftover gingerbread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply place slices in a microwave for 10-15 seconds or warm in an oven at 300°F (150°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Soft Ginger Bread contains roughly 912 calories, with 4g protein, 122g carbohydrates, and 48g fat. It is an excellent source of potassium (38% of the Daily Value), iron (36% of the Daily Value), and calcium (24% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 987mg per serving (43% 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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the texture may be denser. To maintain softness, consider using a mix of both or adding a bit of extra liquid to the batter.
How do I know when the gingerbread is done baking?
The gingerbread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it after 25 minutes of baking to avoid overcooking.
Can I add nuts or raisins to the batter?
Absolutely! Chopped walnuts or pecans, as well as raisins, can be added for extra texture and flavor. Just be sure to adjust the dry ingredients slightly if you add a significant amount.
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).