1. Recipes
  2. Dessert
  3. American
  4. Gingerbread

This is my take on America's Test Kitchen recipe. Light molasses is preferred. Top with ice cream, cream cheese frosting, or even good plain.

Mood: potluck - vegetarian
Prep Time: 15 min
Rest Time: 0 min
Cook Time: 40 min
Makes: 1.0 loaf

    Food Stuffs
  • 2-1/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 8 tlbs butter
  • 3/4 cups molasses
  • 3/4 cups brown sugar
  • 1 eggs
  • 1/2 cups buttermilk
  • 1/2 cups milk
    Seasonings
  • 1/2 tsp salt
  • 2 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 2 tsp cocoa powder
    Equipment
  • mixing bowl
  • measuring cup
  • measuring spoon
  • hand mixer
  • bread pan
    Steps for Completion
  1. Adjust oven rack to middle position and heat oven to 350°F. Grease bottom and sides of bread pan; dust with flour, tapping out any excess.
  2. Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in medium bowl.
  3. Beat butter, molasses, and sugar in large bowl with electric mixer on medium speed until combined. Beat in egg until incorporated. Gradually add buttermilk and milk until combined.
  4. Add dry ingredients to liquid; beat on medium speed until batter is smooth, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Do not overmix. If using fresh ginger, batter will be lumpy. Scrape batter into prepared pan.
  5. Bake until top springs back when lightly touched, and edges have pulled away from the pan sides, about 40 minutes. You can also check to see if a knife comes out clean from the center.
  6. Set pan on wire cake rack and let cool 5 to 10 minutes. Serve hot, warm, or at room temperature. (Gingerbread can be wrapped in plastic wrap, then foil, and refrigeratored up to 5 days.)