Gingerbread Recipe

Name: Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 1/2 cups all purpose flour; 1 teaspoon ground allspice; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon powdered ginger; 1 cup light brown sugar; 1 cup unsulphered molasses; 2 eggs, lightly beaten; 1 cup canola or peanut oil; 2 teaspoons baking soda; 1 cup boiling water; 1/4 cup peeled fresh ginger, minced

Servings: persons

2 1/2 cups all purpose flour
1 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon powdered ginger
1 cup light brown sugar
1 cup unsulphered molasses
2 eggs, lightly beaten
1 cup canola or peanut oil
2 teaspoons baking soda
1 cup boiling water
1/4 cup peeled fresh ginger, minced

1
Sift together first 4 ingredients and set aside.
2
Mix sugar, molasses, eggs and oil.
3
Slowly add dry ingredients.
4
Add baking soda to boiling water, then add to gingerbread mixture.
5
Add fresh ginger and pour into a buttered and floured 9-inch square baking pan.
6
Bake in a preheated 350 degree F. for 50 minutes or until toothpick comes out clean.
7
Serve with a rum creme anglaise, fresh whipped cream, and/or julienned candied ginger, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 cups all purpose flour, 1 teaspoon ground allspice, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon powdered ginger, and more.

Yes, Gingerbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread

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