Honey Gingerbread Recipe

Name: Honey Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter (or margarine, softened); 1 1/2 cups honey, divided; 1 egg; 2 1/2 cups flour; 2 teaspoons ginger (ground); 1 1/2 teaspoons baking soda; 1 teaspoon cinnamon (ground); 3/4 cup boiling water; Honey Whipped Cream; 1 cup heavy whipping cream; 3 tablespoons honey; 1 teaspoon vanilla

Servings: persons

1 cup butter (or margarine, softened)
1 1/2 cups honey, divided
1 egg
2 1/2 cups flour
2 teaspoons ginger (ground)
1 1/2 teaspoons baking soda
1 teaspoon cinnamon (ground)
3/4 cup boiling water
Honey Whipped Cream
1 cup heavy whipping cream
3 tablespoons honey
1 teaspoon vanilla

1
Preheat oven to 350. Grease two 8 1/2 x 4 1/2 inch loaf pans.
2
Cream together butter and 1/2 cup honey. Mix in egg In a separate bowl, blend flour, ginger, baking soda, and cinnamon.
3
In a third bowl, blend remaining honey with boiling water use mixer to blend creamed honey and 1/3 dry ingredients, then 1/3 wet ingredients, alternating until all dry and wet ingredients are added.
4
Turn into pans, bake until a toothpick inserted into the center comes out clean, approximately 40-50 minutes.
5
Honey Whipped Cream: Beat whipping cream until it starts to thicken. Add honey and vanilla. Continue beating until topping reaches desired consistency.

1635

kcal

Calories

116

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 1 cup butter (or margarine, softened), 1 1/2 cups honey, divided, 1 egg, 2 1/2 cups flour, and more.

Yes, Honey 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.

Honey Gingerbread

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