Name: GINGER BREAD
Prep time: 20 min
Cook time: 50 min
Ingredients: 1 3/4 cups All Purpose Flour; 1 tsp Powdered Ginger; 1 tsp Cinnamon; 1/4 tsp Nutmeg; 1/2 tsp Cardamom; 1/2 tsp Salt; 1 1/4 tsp Baking Soda; 1/3 cup Crystallized Ginger (minced); 1/2 cup Butter (room temp); 1/2 cup Brown Sugar; 1/2 cup Sugar; 1 tbsp Molasses; 2 large Eggs; 2 tbsp Fresh Ginger (grated); 1/2 cup Butter Milk

Gingerbread Recipe

Gingerbread today is nothing like its ancestor. Originally, in Medieval England, the term gingerbread simply referred to preserved ginger, a corruption of the Old French word gingebras which was in turn derived from the Latin name of the spice, Zingebar.

It was later that ginger was discovered to have a preservative effect when added to bread and pastries and this is most likely what led to the development of recipes for ginger cakes, cookies, and spice-rich bread.

This recipe goes great with Sichuan peppercorn ice cream.

Gingerbread recipes spread through Europe around the 11th century and ever since has been a fairly common staple during winter holiday gatherings.

Print Recipe
GINGER BREAD

Prep Time 20 mins

Cook Time 50 mins

Servings

Ingredients

1 3/4 cups All Purpose Flour
1 tsp Powdered Ginger
1 tsp Cinnamon
1/4 tsp Nutmeg
1/2 tsp Cardamom
1/2 tsp Salt
1 1/4 tsp Baking Soda
1/3 cup Crystallized Ginger minced
1/2 cup Butter room temp
1/2 cup Brown Sugar
1/2 cup Sugar
1 tbsp Molasses
2 large Eggs
2 tbsp Fresh Ginger grated
1/2 cup Butter Milk

Prep Time 20 mins

Cook Time 50 mins

Servings

Ingredients

1 3/4 cups All Purpose Flour
1 tsp Powdered Ginger
1 tsp Cinnamon
1/4 tsp Nutmeg
1/2 tsp Cardamom
1/2 tsp Salt
1 1/4 tsp Baking Soda
1/3 cup Crystallized Ginger minced
1/2 cup Butter room temp
1/2 cup Brown Sugar
1/2 cup Sugar
1 tbsp Molasses
2 large Eggs
2 tbsp Fresh Ginger grated
1/2 cup Butter Milk

Instructions

Combine 1/2 cup of flour with the spices, salt, baking soda and crystallized ginger in a food processor and process until ginger is finely chopped. Set aside.

In mixer, beat together the butter, sugars and molasses until smooth and creamy. Add eggs one at a time to the sugar and butter mixture and beat until they are fully incorporated.

Alternating between the flour/spice mixture and the remaining flour, combine with the buttermilk, beginning and ending with dry ingredients. Combine this mixture with the butter/sugar mixture.

Place batter int a well greased 8 x 4 loaf pan.

Bake at 350 degrees for about 50 minutes or until a cake tester comes out clean from the center.

Allow bread to cool at least 10 minutes before turning out on a rack.

Share this Recipe

Gingerbread Recipe