Colonial Gingerbread
Submitted by sunsplash76
Old-fashioned colonial gingerbread with rich molasses, warm ginger, cinnamon, and buttermilk. A one-bowl heritage dessert that fills your home with spiced warmth.
YIELD
1 loafPREP
10 minCOOK
1 hrsREADY
1 hrsThere’s something deeply comforting about a gingerbread recipe that’s been baked for centuries.
This Colonial Gingerbread leans on a full cup of dark molasses for that signature bittersweet depth, while buttermilk keeps the crumb tender and moist.
Ginger and cinnamon do the heavy lifting on spice, giving every bite that warm tingle you expect from a proper gingerbread.
The method couldn’t be simpler: everything goes into one bowl, gets a good beating, and slides into the oven.
A light dusting of sugar on top adds just the right sparkle.
Pro Tips
- Use full-flavor (dark) molasses for the most authentic colonial taste. Blackstrap will make it too bitter.
- Softened butter is key. Let it sit at room temperature for about 30 minutes before mixing.
- Serve warm with a dollop of fresh whipped cream or a scoop of vanilla ice cream for a knockout dessert.
- This gingerbread actually tastes better the next day once the spices meld, so bake it ahead if you can.
Ingredients
Directions
Preheat oven to 350℉ (180℃). Grease and flour 9×9×2 inch baking pan.
Into large bowl measure all ingredients except sugar, with mixer at low speed, beat until blended, constantly scraping bowl.
Increase speed to medium and continue beating for 3 minutes.
Pour batter into pan and bake 1 hour or until a toothpick inserted in the center comes out clean.
Cool completly on wire rack.
Sprinkle top with sugar.
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