Gingerbread is my favorite. Pumpkin is a close second, even though in the Fall, I always say Pumpkin is my favorite. It’s not. I assure you. Gingerbread anything wins hands down. I cannot get enough, and whatever I can bake that is gingerbread flavored, that’s what I do. Plus, it makes the house smell heavenly for a few hours. This gingerbread recipe I got awhile back and I love it because its a nice moist bread with a strong, rich flavor. Perfect with a cup of tea or coffee.
Moist, Dark Gingerbread Recipe
1 1/4 c. all-purpose flour
1 1/2 tsp. ground ginger
1 1/4 tsp. ground cinnamon
3/4 tsp. baking soda
1/4 tsp. salt
1/2 c. packed light brown sugar
1/2 c. lowfat buttermilk
1/2 c. dark molasses
1/3 c. butter, melted (unsalted butter is better for taste and flavor)
1 large egg, lightly beaten
powdered sugar, optional
Preheat oven to 350 degrees. Either spray your 8-inch square pan with some nonstick cooking spray, or you can use tin foil, parchment paper or waxed paper to line the pan. In a bowl, whisk together flour, ginger, cinnamon, baking soda, and salt. In another bowl, whisk together the brown sugar, buttermilk, molasses, melted butter and egg. Stir the flour mixture into the sugar/molasses mixture. Pour batter into your prepared pan.
Bake in a 350 degree oven for about 25-30 minutes or until a wooden toothpick comes out clean. Cool in the pan on a wire rack.
If you’d like, you can sprinkle the finished gingerbread with some powdered sugar for appearance. Slice and serve. Delicious hot or cold! Serve with some vanilla ice cream for an extra treat.
Photo Credit: Chotda