Classic Gingerbread


I know that gingerbread is sort of a holiday treat, but I can’t talk about my grandmother’s classic recipes without mentioning this one. And honestly, why relegate gingerbread to just one season? This stuff tastes amazing no matter when you make it — and on this grey, rainy day, it’s hard to think of anything more comforting than warm, fragrant gingerbread. This particular variation is more bread than cake, moist yet somehow hearty, and perfect with a dollop of lightly-sweetened whipped cream and a hot cup of tea.

Classic Gingerbread
Recipe type: Breakfast, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
A hearty, classic gingerbread smelling of molasses, ginger, cinnamon and cloves.
  • ½ cup butter
  • ½ cup sugar
  • 1 cup Grandma's brand molasses (or other unsulphured light molasses)
  • 2 eggs
  • 2½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp baking soda
  • ¼ tsp ground cloves
  • ¼ tsp nutmeg
  • 1 cup hot water
  1. Grease a 9-inch square pan and pre-heat oven to 350°F. In medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, and stir in the molasses. In a separate bowl, sift the remaining dry ingredients; add alternately with water to molasses mixture in 3 additions, stirring after each addition. Bake in prepared pan about 50 minutes or until tester inserted in center comes out clean. Allow to cool 10 minutes in pan before slicing. This gingerbread is best served warm.


  • Oh yum! I love classic gingerbread! :)

    • Grace

      Me too! This and a good pumpkin bread I could eat all year long.

  • Your grandmother’s gingerbread looks lovely, and I would certainly go for a slice with a cup of tea on a rainy spring day (such as today in Colorado).

    • Grace

      Jess, next time I make this you’re officially invited over for tea and gingerbread :)

  • Looks just like what you said, moist and dense

  • Donna Evans

    I have been looking for a classic gingerbread recipe for a long time. Can you tell me what type of molasses Grandma’s molasses is as we don’t have that brand in Canada.
    Is it Fancy molasses or blackstrap molasses?

    Thank you for the recipe, I will be making it this weekend.


    • Grace

      Hi Donna! Blackstrap will be too bitter, so I’d definitely go with the fancy molasses. Hope this helps! Please let me know if you have any more questions and happy baking :)

  • I found your yummy recipe on Pinterest, and included it in a guest post on Happy Hour Projects. It is a Christmas in July baking roundup. Your recipe is not posted, the link directs readers here. You can visit the post at http://www.happyhourprojects.com/2012/07/christmas-in-july-baking.html

    Thanks for sharing! :0)

    • Grace

      Hi Robin! I love the idea of Christmas in July! I’m pretty much always up for fall and wintertime treats. Thanks for including the gingerbread in your round-up!

  • Marcia

    My family has made gingerbread for years, but we always make a lemon sauce (similar to lemon curd) to top it with. First, put a spoonful of whipped cream on your slice, then top with the lemon sauce. Can’t imagine this without the sauce!

    • Grace

      Marcia, my grandmother does the same thing but believe it or not, I’ve never tried it. Maybe this fall I’ll finally give it a go!

      • Marcia

        Hi back!
        My grandmother was German–perhaps yours is also? grin
        I’d bet it you’re a lemon-lover like we are, once you make it with the sauce, it won’t be the same without it.

  • Linda

    my recipe is very similiar. I do add grated apple, mini chocolate chips and some grated ginger. Although most foodies would poo-poo freezing fresh ginger, i do. I have a small piece in my freezer. i do not thaw, i just grate it frozen right into the batter.

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