When Parker and I were moving in to our new house a few weeks ago, we hadn’t even finished unpacking the truck before our new neighbor (and an old friend of mine), Emily, brought us some gingerbread to welcome us to the neighborhood. And it was *dramatic pause* THE FREAKING BEST gingerbread ever. And I’m not just saying that because I know Emily reads my blog (hey girl!) because even my dad, a man of discerning taste, also agreed that it was the best he’d ever had. It was still warm from the oven, moist like cake but dense like bread, and had the perfect balance of sweetness and spice. This gingerbread about knocked us off our feet, but more importantly, made us feel like we were home, despite the renovation-in-progress wreck we were moving boxes in to.So I can’t take credit for this recipe, but I was really happy when Emily gave it to me and agreed to let me share it here. Because it needs to be shared. If you want to be the best neighbor in your hood, take mini loaves of this gingerbread around door to door this holiday season and make people feel good. Or bring it to a holiday potluck as an antidote to the typical sugary sweet cookies and other decadent treats that are sure to be present (not that I have anything against those though. Obviously.).Emily said this recipe goes way back and is credited to Fannie Farmer, the original baking genius and American icon (who I didn’t actually know about until this recipe, but oh man, lesson learned) and includes ingredients you might already have in the pantry. Nothing fancy about what’s in it, the magic happens when it’s blended together.It’s perfect for the fall and winter seasons and because it’s not too terribly sweet, you can eat half a loaf by yourself and not feel sick (NOT that I would know or anything….). The Best Gingerbread Recipe Ever
recipe credit Fannie Farmer
- 4 oz (1 stick) butter
- 1 cup sugar
- 2 eggs
- 3/4 cup boiling water
- 3/4 cup molasses
- 2 1/2 cup flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp powdered ginger
- Preheat oven to 350.
- Butter & flour loaf pan or 9″ square baking pan (note: loaf pans require longer bake time).
- Cream butter, add sugar, and beat until light.
- Add eggs and beat well.
- Add boiling water and moasses and blend.
- In a separte bowl mix flour, baking soda, salt, and ginger. Add to the first mixture, and combine thoroughly.
- Pour into the pan and bake 35-45 min until toothpick comes out clean (I had to bake almost an hour in a loaf pan, but check around 40 minutes and go from there).
- Cool in pan 5-10 min before turning onto a plate.
Enjoy! This is going in my repertoire of go-to fall or holiday recipes from here on out. A simple, no fail, easy and comforting crowd pleaser. What’s another good recipe to have on hand for these colder seasons? I’d love to hear if you have one you always reach for!