Zippy Gingerbread

Rich with molasses, a bit of cocoa and three kinds of ginger, this may become your all-time favorite gingerbread.


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2 1/4 cups flour
1/4 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon cardamom
2 tablespoons unsweetened cocoa
1/2 cup unsalted butter, melted and cooled
3/4 cup mild molasses (not blackstrap)
3 tablespoons grated fresh ginger
1/4 cup warm water
2 teaspoons vanilla
1 large egg
1 cup buttermilk
1/2 cup diced crystallized ginger

Preheat oven to 350 degrees. Lightly spray a gingerbread man pan or a 9-inch square pan.

  1. In a large bowl combine the flour, sugar, baking soda, salt, ground ginger, cinnamon, cardamom and cocoa.
  1. In a small bowl, whisk together the melted butter, molasses, grated ginger, warm water, vanilla, egg and buttermilk until well combined.
  1. Pour the wet mixture over the dry ingredients and stir to combine. Stir in the crystallized ginger.
  1. Pour the batter into the prepared pan and bake for 30–35 minutes until the top springs back when pressed lightly and a tester inserted in the center of the bread comes out clean. (If baking in the gingerbread man pan, fill each “man” just over ½ full and bake for 12–15 minutes until the tops spring back.)
  1. Serve the gingerbread warm with freshly whipped cream. Alternately, decorate gingerbread men with whipped cream, red hots and chocolate chips.



Preparation Time: 
45 minutes, plus 30–35 minutes baking time.