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    You are in: Home / Recipes / Gingerbread Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Sue Lau's Note:

    Nice and spicy. The flavor always brings a feeling of warmth and cheer to me. The aroma is positively divine. Makes 2 loaves, one for now, and one you can wrap and freeze for later, or to give as a gift!

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    Units: US | Metric

    For the Bread

    For the Glaze


    1. 1
      Preheat oven to 350°F.
    2. 2
      Grease two 9 x 5-inch loaf pans and set aside.
    3. 3
      In a mixing bowl, cream brown sugar with the butter until it is light and fluffy, then add the eggs and mix well.
    4. 4
      Stir up the molasses, water, and baking soda in a separate bowl, and then add that mixture to the creamed sugar; stir until well blended.
    5. 5
      Add the other ingredients, one at a time, beating after each addition, alternating with the flour.
    6. 6
      Divide the batter evenly among the two pans and bake in a preheated oven for 40-50 minutes or until it springs back when touched lightly in the center.
    7. 7
      Remove from oven and cool in pans for 15 minutes on a wire rack, then remove the breads from the pans to cool completely on the wire racks.
    8. 8
      To prepare glaze, mix together the sugar with the milk, adding the milk gradually until it attains a drizzling consistency.
    9. 9
      Spread the glaze over the gingerbread when they have cooled completely.
    10. 10
      Store gingerbread in a airtight container in the refrigerator.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on May 30, 2003


      I made this gingerbread this morning, and I and my family were extremely pleased with the result. I took several slices warm to Barbershop practice today, and they all loved it (my sister, admittedly, taking most of it). I live in New Zealand, and for some reason every other quickbread recipe I've used has had the bread sit very low in the pan - maybe NZ bread pans are just really big, or something - but in any case I decided to make this into one loaf instead. (Good move - except that I forgot about the temperature, so had to bake it for longer at a very low temperature after the hour had gone!) It worked beautifully in the end though. I used golden syrup instead of molasses and also adlibbed the spices with abandon (my sister adores ginger, I love cinnamon), and in fact marbled some (along with brown sugar) through the middle - all turned out fine. Thanks for this recipe, I'll definitely keep this one on hand from now on whenever I feel the urge to bake!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 20, 2011


      I made this a bazillion times over Christmas. Everyone loves it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 22, 2009


      Too dry. Based on other comments, I reduced the bake time to 35 minutes at 350. Still didn't turn out. Had an okay flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)


    Nutritional Facts for Gingerbread

    Serving Size: 1 (1280 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2048.3
    Calories from Fat 479
    Total Fat 53.2 g
    Saturated Fat 31.3 g
    Cholesterol 309.0 mg
    Sodium 1832.2 mg
    Total Carbohydrate 374.2 g
    Dietary Fiber 6.5 g
    Sugars 203.7 g
    Protein 25.2 g

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