I made this gingerbread loaf last Christmas. It’s a great alternative to gingerbread cookies, but I did grow up with ginger, hard for me to hate. This recipe was given to me by a friend, and she’s been using it for years. I do not know where I got it, but it is delicious. The texture is a cross between bread and cake. It was soft, but not too moist. Nice firm and delicious exterior. We used the square pan instead of a loaf pan, and we had to take it earlier than described. Easy and good.
1/2 cup white sugar
1/2 cup butter
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup hot water
- Preheat oven to 350 degrees F (175 degrees C). Greased and flour one 9 inch square pan or loaf pan.
- Cream together the sugar and butter or margarine. Add egg, and beat well. Mix in the molasses.
- Sift together the flour, baking soda, salt, cinnamon, ginger and clove. Add dry ingredients to the creamed mixture; add the hot water, and mix well.
- Pour batter into pan and bake for one hour. Allow to cool in pan and serve.