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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!
I made this a bazillion times over Christmas. Everyone loves it.
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.
The flavors were good but the bread was very dry. The cooking time is too long, even with a moderate temperature of 350. I cut my baking time to 45 minutes and still the bread was overcooked. I'm a huge gingerbread fan so I'll try the recipe again and follow Joani's plan of reducing the flour a bit.
I love the flavour, it's exactly what I was hoping for. I followed the directions pretty much to the letter, but /when/ I make this again, I will make it in one pan instead of two, and maybe reduce the flour a little. Also, while 30 minutes was not enough, 40 minutes was too much (in my oven), so I think I'll try 30 minutes. An excellent recipe. Thank you!
Fabulous, spicy & flavorful. Mine was overcooked at 38 minutes, but still tasted excellent & disappeared quickly at my family get together. I didn't do the glaze because I made this to use up some extra cream cheese frosting. It was an excellent combination.
Delicious!!!!!! I got 2 nice dark loaves. Perfect!!! I had to bake just a little longer than stated.
This has a great flavor and texture. It was enjoyed by all. Thanks Sue!!
I made this to give as gifts so I don't know how it tasted but it smelled heavenly! I will be making some for myself soon. I made the glaze with hot water instead of milk. I checked them for doneness at 35 minutes and set for another 5 minutes but that may have been too long - like Roosie's they were a bit too brown on the edges. -Dec 21, 2004 Update: I finally got the chance to make this again! This is a very nicely spiced, dense bread. My favorite part is the top, with the glaze. I just ate two thick slices and am ready for another! :) Gave one loaf to a co-worker as a gift, kept the other for myself. Thanks for the recipe!
I made this as one of my contributions to payday coffee at school. I served it with lemon curd; a wonderful suggestion! It was, as another reviewer said, a very strongly flavored gingerbread, so not everyone seemed fond of it, but I had several requests for the recipe, so others must have loved it. There was about half a loaf left that I allowed my students to try. They all loved it! One fifth grade boy keeps asking me about that "brown stuff with the yellow stuff" and when will I bring it again. My pesonal opinion of it borders on raving. Everything about it appeals to me...the texture, the strong spice/molasses taste, the moistness, the glaze. I followed the recipe exactly and will never change a thing about it. I'll be making it again for Thanksgiving & Christmas. Thanks for a wonderful recipe.