Classic Warmly Spiced Gingerbread (Printable Version)

Moist, warmly spiced gingerbread that fills your kitchen with inviting aromas and comforting flavors.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 1/2 teaspoons ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/2 teaspoon ground nutmeg
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup packed brown sugar
10 - 2 large eggs
11 - 3/4 cup unsulphured molasses
12 - 1 cup buttermilk

# Step-by-Step:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - Whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a large bowl.
03 - Beat softened butter and brown sugar until light and fluffy using an electric mixer or whisk.
04 - Add eggs one at a time to the butter mixture, mixing well after each addition.
05 - Stir molasses into the wet mixture until fully combined.
06 - Add dry ingredients in three parts to the wet ingredients, alternating with buttermilk. Begin and end with dry. Mix just until combined to avoid overmixing.
07 - Pour batter into the prepared pan and smooth the surface evenly.
08 - Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
09 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The moist texture surprises you each bite, like sharing a special secret with a close friend
  • The spices blend just right to make it feel festive yet comforting every time
02 -
  • Do not overmix after combining wet and dry ingredients; the batter should be slightly lumpy for tender results
  • Using unsulphured molasses is key to avoid bitterness and get that signature rich flavor
03 -
  • Make sure butter is softened but not melted for better creaming with sugar
  • The secret to depth is slowly folding ingredients and resisting overmixing to keep it tender

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