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Buttermilk Gingerbread

Buttermilk Gingerbread created by Crystal D.

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:
45mins
Serves:
Units:

ingredients

directions

  • Combine first 5 ingredients in a bowl.
  • Cream butter and sugar together. Stir in egg.
  • Add molasses and buttermilk and mix until well combined.
  • Add dry ingredients to the molasses mixture and stir until just smooth.
  • 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.
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RECIPE MADE WITH LOVE BY

@swirlycinnacakes
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@swirlycinnacakes
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"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."
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  1. Crystal D.
    Glad I doubled the recipe! Delicious!
    Reply
  2. Crystal D.
    Buttermilk Gingerbread Created by Crystal D.
    Reply
  3. swirlycinnacakes
    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.
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