The Best Gingerbread

The Best Gingerbread RecipeWhen 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.  The Best Gingerbread RecipeAnd 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.  7The Best Gingerbread RecipeIt 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.The Best Gingerbread RecipeSo 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.).the  best gingerbread recipe - ingredientsEmily 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.The Best Gingerbread RecipeIt’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 RecipeThe 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!

39 Responses to “The Best Gingerbread”

  1. Lisa

    I can’t wait to try this (serve with vanilla sauce and berries), but random question… what size loaf pan? Happy holidays!

    • Katy

      Uhhh the bigger size loaf pan? I don’t know the exact size,sorry, but I do know that the smaller size is too small. Fill about 2/3 and if you have any batter left over you can make some muffins! Just reduce the bake time though for those obviously.

    • Shirley Coulthard

      I used a regular sized loaf pan and it is currently overflowing and burning all over my oven!!! If it turns out, next time I’ll split into 2 pans.

    • Katy

      It’s for a standard loaf pan, but for a 9×9 you would probably just want to reduce the time a bit and keep checking.

  2. Mrs. Gamgee

    Found this recipe via Pinterest, and I’m so glad I did! I needed a gingerbread recipe to go with a recipe for gingerbread trifle. If this tastes half as good as it smells (just came out of the oven) then it will be outstanding! Thanks for sharing!

  3. Cathy Miller

    This is delicious. I added a pinch of cloves to the batter. It’s better the 2nd day. I am making this for Christmas morning breakfast baskets. Thanks for sharing.

  4. Rachel

    Would this be good with a powdered sugar glaze? It’s in the oven right now :)

  5. Joy Bond

    The recipe is very similar to my mother’s recipe (and I’m 72). She added 1/2 tsp. Ground cloves and 1 tsp. Cinnamon. She also baked it in a cake pan and frosted it with old-fashioned 7-minute frosting.

  6. eileen robertson

    This is so good, made it, pinned it and wrote it down just to make sure I will always have it.

  7. suzi copoloff

    This is without doubt the best gingerbread recipe – ever – without a doubt. I went to 3 tsp ginger, added vanilla paste, also cinammon, cloves, and fresh nutmeg because I love the depth and complexity they add – a tsp of each.

    This is the essence of Christmas, according to this Jewish balebus, i.e. homemaker par excellence.

  8. Ann Munson

    Delicious as written in the recipe, but next time I will add the cinnamon, cloves, nutmeg and vanilla too. I used 4 6″x 2 1/2″ x 2″ “gift” loaf pans and they are perfect. Baked them for 30 minutes.

  9. Kim Gieske

    Hi I baked the gingerbread today , they turned out very yummy.I used gift size pans,I plan on giving them for gifts for Christmas .They are very good! Thank you kim

  10. Mindy

    This looks delicious and I plan on making it for an office holiday party on Friday! Just one question – the recipe above says 4oz (1 stick) of butter. Where I live, the standard size of a stick of butter is 8 oz. They are now making half sticks in the 4 oz size, but I want to be sure I get this right. Is it 1 standard size stick or is it really just 4 oz?

    • kelly

      Just seeing your comment here- did you end up baking this yet? Did you use 4 or 8 oz butter? Planning on making it tonight

      • Mindy

        Hey Kelly,

        I did make it and I used 8 Oz of butter. It was perfect! 4 Oz definitely wouldn’t have been enough – it would have been too dry. Hope you had good luck also!

  11. Heather

    Foe some reason my loaf concaved in on itself during baking. It was cooked all the way through though, just a really weird side effect

  12. Amy

    I just made this tonight. I used a 9×5 loaf pan – my favorite pan. I added 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg. Mine also sank slightly in the middle, but was cooked through. I make bread ALL the time and sell to people on the side, and this does not happen to me. I’m thinking the recipe maybe calls for a little bit too much soda?? I’ll tweak it next time and see how it goes. Thanks for the recipe.

  13. LB

    Well I just put in oven, but barely after I started licking beater&sppatuling mixing bowl. Mmmmmm good batter (-:

  14. Katherine

    Absolutely fantastic. Added 1/2 tsp. Ground cloves and 1 tsp. Cinnamon as recommended by other commenters. Wonderful, fragrant bread. Unfortunately my bread fell in the middle as well, but I’ll play around with baking soda amounts. I would recommend this to anyone.

  15. Katherine

    I figured out why my bread sank! Thanks to a lovely lady on the Internet, I found out all you need to do is make sure you beat the mixture long enough to aerate it. I beat mine for about 4 minutes, popped it in the oven, and it’s gorgeous!

  16. Karen H

    Mine is already in the oven so I’m going on an adventure, but I was curious what type of molasses you used?

  17. MaryAnn

    About the discussion on the size of the pan, I have the cookbook and it says a 9-inch square pan. I hope that is correct as that is what I used. It’ s in the oven right now.

  18. Amanda

    Silly question, but do you cool the water to room temperature before incorporating? Would it make the egg in the butter/sugar mix “curdle” to add the boiling water?

  19. Rene Olson

    Love this recipe! It’s very hard to find a gingerbread recipe anywhere and this one is absolutely wonderful! ❤️❤️

  20. Cathy Teitel

    I haven’t made this recipe for a while. So glad I found it again. I used to have the fanny farmer cookbook and made it as a kid. It goes very well with a dollup of whipped cream!!!! That’s how I used to serve it. Also you can make it in a single round pan and cut wedges.
    Love gingerbread!

  21. Kirstin

    I can only assume that the molasses we have here in New Zealand is stronger or completely different to the molasses in the USA. Most people found the flavour overpowering and only one person really liked it. I think next time I will use golden syrup instead.


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