Nothing brings out the holiday spirit quite like freshly baked Ginger Bread, made completely from scratch. This is a fun recipe to try with kids, and the finished product is perfect for sharing with neighbors or coworkers. Served with a generous dollop of whipped cream, it’s the ultimate wintertime treat.
Gingerbread or ginger bread has been a holiday staple in many cultures for centuries. It was popular during the medieval era in Europe, revered not only for its taste, but its ability to comfort the stomach.
Many generations later, it remains one of the most treasured desserts at Christmastime. But don’t be intimidated by its rich history – this traditional recipe has a simple list of ingredients and is surprisingly easy to make.
Ready to ring in the season with the spicy-sweet aroma of ginger and brown sugar filling your kitchen? Or maybe you’re looking to recreate Christmas in July. No matter the time of year, this easy gingerbread recipe is sure to put a smile on your face.
What Does Ginger Bread Taste Like?
Ginger bread is a comforting combination of spicy and sweet that evokes a sense of warmth and coziness.
The flavors of ginger, cinnamon and clove compliment brown sugar and molasses for an unforgettable and unique dessert. If you love the slightly peppery taste of ginger, then this is bound to be on your list of favorites.
Even if you’re not a fan of ginger, you may be pleasantly surprised by the taste of gingerbread.
What Is Ginger Bread Made Of?
Unsurprisingly, ginger is one of the main ingredients in this classic holiday dessert. You’ll be using ground ginger powder, which provides intense flavor in a single teaspoon. Cinnamon and cloves complete the roundup of spices, while brown sugar offers a deep, caramel-like flavor and aroma. You’ll also be using high-quality molasses and natural vanilla extract.
The remaining ingredients are ones that you may already have on hand – flour, eggs, butter, and baking soda. For a dairy-free gingerbread, consider substituting butter with oil or margarine. Vegan substitutes for eggs include mashed bananas, applesauce, or silken tofu.
Ingredients You’ll Need
- unsalted butter
- brown sugar
- egg
- vanilla extract
- fancy molasses
- all-purpose flour
- baking soda
- cinnamon powder
- ground ginger
- ground cloves
- salt
- boiling water
- whipped cream
(Note: Full recipe is at the bottom of the post)
How to Make Ginger Bread
Step 1: Make ginger bread batter
- Preheat oven to 350°F, placing the oven rack in the middle position. Grease a square 9-inch metal pan generously with butter.
- In a large mixing bowl, add the softened butter and brown sugar. Using a hand mixer, beat until light and fluffy. Note: you can use a stand mixer if you prefer.
- Add the egg and vanilla. Mix until combined. Then stir in the molasses until combined fully.
- In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves and salt.
- Mix in ¼ of the dry ingredients into the batter using a wooden spoon. Then mix in about ⅓ cup boiling water.
- Continue alternating by adding another ¼ of the dry ingredients followed by ⅓ cup boiling water until used up, finishing with the dry ingredients.
- Pour the batter into the prepared pan.
Step 2: Bake the ginger bread
- Bake at 350°F for 30 to 40 minutes until the center is puffy and a cake tester or toothpick inserted into the middle comes out clean.
- Cool in the pan for at least 20 minutes before cutting. Serve as squares with optional whipped cream on the side.
Tips for Making the Best Gingerbread
- Use the right molasses: For the perfect gingerbread, be sure to use fancy molasses. This type has a lighter consistency and sweeter taste than blackstrap. The difference is due to the extraction process – fancy molasses is extracted earlier than blackstrap.
- Use hot water: Hot water is better at dissolving your ingredients, which helps to ensure a smooth texture. Brown sugar doesn’t dissolve well in cold water, and this can cause your gingerbread to be grainy.
- Use the right pan: A thin metal pan in a square 9×9 or 8×8 shape will work best. A rectangular loaf pan will produce thicker ginger bread that is somewhat more difficult to bake evenly.
How to Store Ginger Bread
Store leftover ginger bread in an airtight container for up to 3 days; it also freezes well for up to 3 months.
Before popping it into the freezer, wrap your gingerbread tightly in plastic wrap, ensuring that no area is left exposed.
Difference between Ginger Cake and Gingerbread
Ginger cake and gingerbread are quite similar, but gingerbread has a few features that set it apart. Molasses, brown sugar, cinnamon and cloves are added to gingerbread, while these ingredients are not typically present in ginger cake.
While ginger cake may be a plain cake that is flavored with ginger, gingerbread tends to have a denser consistency and a richer taste, thanks to its additional ingredients.
FAQ
How to Tell When Ginger Bread Is Done
With a lot of baked goods, you can check for a change in color to determine doneness. Because gingerbread batter is already dark brown, it can be difficult to tell when it’s done just by looking. In this instance, a cake tester or toothpick is your best bet. Simply insert into the center of the gingerbread. If it comes out clean, your bread is ready to be taken out of the oven. Bear in mind that gingerbread tends to harden as it cools, and it may look a bit soft or puffy at first. Allow it to cool for 20 minutes before cutting your first slice.
Why Did My Ginger Bread Sink?
Have you put your gingerbread to cool, only to notice a disappointing sink in the middle? A few culprits may be at play here.
Underbaking is the most common reason for a sunken cake. If your gingerbread isn’t fully baked, the center will have a doughy texture and will sink after removal from the oven. Pay close attention to the temperature and time specifications to prevent this from happening.
Baked goods may also sink if you accidentally used too much baking soda or if the baking soda has expired. Other possible causes include overmixing the batter or leaving it sitting on the counter for too long before baking.
Once a cake has cooled, putting it back into the oven won’t fix the sink. Simply call it a loss, remove the sunken part and enjoy the rest of the gingerbread.
Can I Use a Different Pan?
We recommend using a 9-inch square metal pan for this recipe, but what should you do if you don’t have one? If you have an 8-inch square pan, go ahead and use it, but be sure to leave enough room for the gingerbread to expand.
In a pinch, you may also use an 11” x 7” rectangular pan but beware that this can prevent the batter from baking evenly, and you may end up with a thicker gingerbread.
If you choose to use a glass pan instead of a metal one, you’ll need to make a few adjustments to temperature and cooking time. Preheat the oven to 325°F (instead of 350°F) and bake for an additional 5-10 minutes.
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Ginger Bread Loaf Recipe
Ingredients
- ½ cup unsalted butter softened
- ½ cup brown sugar firmly packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fancy molasses avoid blackstrap
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon cinnamon powder
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves or mace
- ¾ teaspoon salt
- 1 cup boiling water
- whipped cream optional for serving
Instructions
- Preheat oven to 350°F, placing the oven rack in the middle position. Grease a square 9-inch metal pan generously with butter. Optional: line with parchment paper and set aside.
- In a large mixing bowl, add the softened butter and brown sugar. Using a hand mixer, beat until light and fluffy. Note: you can use a stand mixer if you prefer.
- Add the egg and vanilla. Mix until combined. Then stir in the molasses until combined fully.
- In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves and salt.
- Mix in ¼ of the dry ingredients into the batter using a wooden spoon. Then mix in about ⅓ cup boiling water.
- Continue alternating by adding another ¼ of the dry ingredients followed by ⅓ cup boiling water until used up, finishing with the dry ingredients.
- Pour the batter into the prepared pan. Bake for 30 to 40 minutes until the center is puffy and a cake tester or toothpick inserted into the middle comes out clean.
- Cool in the pan for at least 20 minutes before cutting. Serve as squares with optional whipped cream on the side.
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