Gingerbread

"I found this in a magazine. It called for fresh ginger, but since I did not have that I used ground ginger. The smell is wonderful and reminds me of molasses cookies."
 
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photo by Nikki Kate photo by Nikki Kate
photo by Nikki Kate
photo by Nikki Kate photo by Nikki Kate
Ready In:
48mins
Ingredients:
14
Yields:
2 loaves
Serves:
16
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ingredients

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directions

  • Heat oven to 350 degrees F. Grease and flour 2 mini (53/4x3-inch) loaf pans.
  • Combine flour, spices, baking soda and salt in small bowl.
  • Combine molasses, milk, 1/3 cup sugar, butter and egg in medium bowl; beat until well mixed. Reduce speed to low; add flour mixture. Beat, scraping bowl occasionally, until well mixed.
  • Pour batter into prepared pans. Bake for 28-33 minutes until toothpick inserted into center comes out clean. Cool for 10 minutes; remove from pans. Cool completely. Before slicing, sprinkle with powdered sugar, if desired.

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Reviews

  1. Made for PAC Fall 2008: This is absolutely delicious! It is perfect for singles or married couple! I just love the fact that it only makes 2 mini loaves! That is perfect for my family. Very easy to mix together. It can't get much easier that this! The baking time is perfect. I will be making this for Christmas gifts for those hard to buy couples! Thanks for posting this wonderful Gingerbread!
     
  2. I loved this recipe!! For a household of two (sometimes one, if my spouse is cutting down on carbs), these 2 mini loaves fit the bill. I followed the recipe exactly except I used 3/4 tsp cinnamon & 1/2 tsp ginger. Was soft & moist & tasted wonderful. I have had problems in the past with gingerbread loaves being a bit dry, lacking moist texture &/or getting stale too fast, so I am hoping none of these problems occur with this gem of a recipe. Wrapping it up tight in plastic & hoping for the best; thanks so much for sharing!
     
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