READY IN: 55mins
Recipe by PalatablePastime

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!

Top Review by Melisande Beneksri

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!

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Grease two 9 x 5-inch loaf pans and set aside.
  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. 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. Add the other ingredients, one at a time, beating after each addition, alternating with the flour.
  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. 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. To prepare glaze, mix together the sugar with the milk, adding the milk gradually until it attains a drizzling consistency.
  9. Spread the glaze over the gingerbread when they have cooled completely.
  10. Store gingerbread in a airtight container in the refrigerator.

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