Fresh Ginger Gingerbread Recipes

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

HOMEMADE GINGERBREAD WITH FRESH GINGER

Steps:

• Preheat oven to 350° F. Grease (with butter) and flour a 9x5 inch loaf pan. Tap out excess flour.
• In a medium sized bowl, combine flour, baking soda, cinnamon, allspice, cloves and salt. Stir well and set bowl aside. In a separate small bowl, stir together buttermilk and vanilla and set aside.
• Combine butter and brown sugar in the bowl of an electric mixer. Beat on medium speed until fluffy and light in color, about 3-4 minutes. Beat in molasses and ginger until combined and then one at a time, add in the eggs, beating in until well incorporated. Once everything is mixed in, scrape down bowl and paddle. add one third of the flour mixture and beat on low speed until incorporated. add half of the buttermilk mixture and beat until the batter looks smooth, add in another third of the flour mixture. add remaining buttermilk and then the remaining flour mixture. the batter should be nice and smooth.
• Pour batter into prepared pan and place on the center rack of your oven. bake for 55 minutes or until a wooden pick inserted in the center comes out clean. Let the cake cool completely in the pan before removing.
• While the gingerbread is cooling, prepare your icing. Make the icing by stirring the vanilla and the powdered sugar together in a small bowl. Stir the milk, 1 Tbsp at a time until you get a pourable consistency. We used about 4 1/2 Tbsp of milk for this.
• When the gingerbread is cooled and removed from the pan, evenly pour on the icing. You may not need all of it. Let the icing set before slicing and serving.

CRYSTALLIZED GINGER GINGERBREAD

Steps:

• Preheat oven to 350°F Line a 9 x 4 inch loaf pan with parchment paper.
• In a bowl, combine the dry ingredients (flour, baking soda, crystallized ginger, ground ginger, cinnamon, allspice and nutmeg).
• In another bowl, beat butter and granulated sugar until fluffy, then stir in molasses. Add eggs one at a time, beating continuously.
• Stir the flour mixture into the butter mixture in 3 additions, alternating with the yogurt/buttermilk and beginning and ending with the flour; mix until smooth.
• Pour the batter into the pan and spread until even and sprinkle with raw sugar.
• Bake 50 minutes or just until the gingerbread is golden and springy to the touch, and a toothpick comes out clean.
• Let the loaf stand for a few minutes, then turn the loaf out and carefully peel off the parchment paper. Serve warm, or later!

REAL GINGERBREAD

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan.
• Whisk together flour, baking soda, spices, and salt in a bowl.
• Beat together butter, molasses, brown sugar, eggs, and ginger in a large bowl with an electric mixer at medium speed until combined. Reduce speed to low and mix in flour mixture until smooth, then add hot water and mix until combined (batter may appear curdled).
• Pour batter into pan and bake until a wooden pick or skewer inserted in center of cake comes out clean, 35 to 40 minutes. Cool to warm in pan on a rack.

FRESH GINGER GINGERBREAD

Steps:

• Preheat the oven to 375 degrees F. Butter and flour a 13 x 9 inch baking pan. Beat the butter with an electric mixer until smooth. Graduall add the sugar and continue beating well after each addition. Add the molasses and beat until well blended. Add the ginger, zest, and spices. Add salt. Mix the soda with the vinegar in a small bowl and add to the batter. Transfer to a large bowl.
• Add the flour by hand alternating with the milk, beginning and ending with the flour. After each addition stir only enough to combine. Spread the batter evenly into dish and bake for 55 to 60 minute.

EXTRA GINGERY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch springform pan.
• Stir together flour, cinnamon, cloves, ground ginger, baking soda, and salt.
• In a large bowl, mix sugar with oil, juice, molasses, eggs, and fresh ginger in a large bowl. Mix in crystallized ginger. Stir in flour mixture. Pour into prepared pan.
• Bake for 1 hour, or until cake tester comes out clean. Run a knife around the edge to loosen cake, and release pan sides. Serve warm.