Something about Christmas time makes me crave warm spicy desserts like this Old Fashioned Gingerbread. I made a few small changes, but I really can’t take credit for this recipe; it’s something my mom found in a cookbook several (like 15?) years ago and it quickly became a family favorite. Case in point: even though the ingredients are standard spice rack fare the results are so delicious I even trusted this recipe when I needed something to bring the first time I went home with Mike for Christmas (6 years later it was obviously a hit.)
It’s deeply spicy and rich, perfect have with coffee on Christmas morning or gussy up a little with some whipped cream for an easy dessert. It also consists almost entirely of ingredients from the pantry, so it’s a great last minute recipe to throw together when guests arrive. The scent of the ginger, cloves, and nutmeg perfumes the air in such a tantalizing way, who could help feeling welcomed and loved? All that means is that you should definitely make this sometime soon, you won’t be sorry!
Old Fashioned Gingerbread (yield: 1 loaf or 12 muffins)
1/3 cup vegetable oil
1/2 cup molasses
1/4 cup sugar
1 1/2 cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup boiling water
Pre heat the oven to 350 degrees
In a medium mixing bowl, beat one egg with a wooden spoon. Stir in the molasses, vegetable oil, and sugar until well mixed.
In a separate small bowl, sift together the all purpose flour, baking soda, salt and spices.
Add the dry ingredients to the molasses mixture and stir together until all the flour and spices are incorporated. Batter will be moist, but a little thick.
Finally, add the boiling water to the batter. It will look like you’ve made a mistake, but trust me – continue to gently stir and the hot water will incorporate into the batter.
The gingerbread can be baked at 350 degrees in either a greased loaf pan for 40 minutes or in lined muffin tins for 20-25 until lightly browned.
Adapted and rewritten from The Flavor of New England cookbook (Page 165 by Grace Addition).
Small Kitchen Friendly?
Yes, indeed! I used one small mixing bowl, one medium mixing bowl, a wooden spoon, rubber spatula, liquid and dry measuring cups and measuring spoons. I also used a glass loaf pan, but this gingerbread can also be baked in muffin tins.
Mike and I now have a copy of The Flavor of New England cookbook and the spine is cracked at this Old Fashioned Gingerbread recipe, that’s how much we love it. Usually chocolate is my jam, but it’s so addictive anytime I make it I have to try so, so hard not to just inhale all every last crumb in 24 hours. Now that’s an endorsement.