Buttermilk Gingerbread

It's gingerbread with a twist :P You can substitute water for the buttermilk, or sour cream if you want a richer bread. If using water, reduce baking soda by 1/2 teaspoon. Don't worry if the top of the bread gets a bit dark - that's the molasses caramelising.

• Ready In: 45 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups all-purpose flour
• 2  teaspoons cinnamon
• 1  teaspoon ginger
• 1⁄2 teaspoon clove
• 1 1⁄2 teaspoons baking soda
• 1⁄4 cup butter, softened
• 1⁄2 cup sugar
• 1  egg
• 1⁄3 cup molasses
• 1⁄2 cup buttermilk

Directions

1. Combine first 5 ingredients in a bowl.
2. Cream butter and sugar together. Stir in egg.
3. Add molasses and buttermilk and mix until well combined.
4. Add dry ingredients to the molasses mixture and stir until just smooth.
5. Bake in a greased 8x8 pan for 25 minutes at 325°F Bread is done when tester comes out clean or with a little bit of crumb.