I don't think anything can make your home smell more welcoming than a batch of gingerbread baking in the oven.
This sweet spicy holiday treat is an easy to make holiday tradition. If it's not a tradition at your house yet - try this recipe once and it will be!
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❤️ Why I love this recipe
- It's classified as a quick bread even though it tastes like dessert - so there's no guilt in having it for breakfast.
- Gingerbread is easy to make and full of holiday flavors.
- Perfect with a cup of coffee or afternoon tea.
Not to be confused with gingerbread cookies, this old-fashioned gingerbread slice is moist and spicy.
This recipe is my favorite because of the pinch of smoky chipotle that adds and extra kick of spicy goodness.
But if you prefer to leave the chipotle out that's fine, too.
🧾 Ingredients
This is an "at a glance" list of ingredients. You'll find the list and the measurements in the printable recipe card below.
🔪 Instructions
- Sift the dry ingredients into a large bowl (except the sugar.)
- In a separate bowl, with the paddle attachment, mix the butter, sugar, eggs, and molasses.
- Add the flour mixture and coffee to the wet ingredients, alternating between the two.
- Pour into a pan, smooth the top, and bake.
🥫 Storage
Store leftover gingerbread tightly covered with plastic wrap or in an airtight container. It will be fine at room temperature for about two to three days.
It freezes really well. Wrap tightly and freeze for up to 3 months.
🧑🏻🍳 Baker's notes
⭐ Expert Tip: Make sure you're using unsulphured molasses! Blackstrap and other types are bitter.
- Try different types of ground cinnamon and see what you like best. I like Vietnamese cinnamon and roast cinnamon for this gingerbread recipe.
- Use fresh spices. If you've had yours in the pantry for more than 6 months throw them out.
- You can substitute brown sugar for part of the granulated sugar in this recipe.
- You can bake this in a loaf pan - it will probably take about 10 to 15 extra minutes.
- Lining the pan with parchment paper is a good way to make sure the gingerbread comes out easily when it's done.
- Be sure not to over-bake it because it does dry it out.
- Check at 35 minutes then check it every 2 or 3 minutes after that.
- This doesn't need a topping but I like to dust it with a little confectioner's sugar because it's pretty.
💡Great Idea: Place a paper doily over the cooled gingerbread and sift powdered sugar over the top. Carefully lift the doily and you'll have a pretty, lacy pattern on top.
✨ FAQs
Sulphur dioxide is used as a preservative in some types of molasses. It can taste really chemically, and in traditional gingerbread we want the delicious flavor of molasses to shine! Any type of molasses can be sold with or without sulphur, so read the bottle carefully. I use Grandma's Unsulphured Molasses.
No. Treacle, or golden syrup, is kind of like molasses, but it doesn't deliver the same deep, rich flavor as dark molasses, like Grandma's blackstrap.
🫶 We recommend
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These are the tools and products I use in this recipe.
- 9x9-inch square baking pan
- Grandma's unsulphured molasses
Next time try this delicious orange cranberry bread for even more holiday flavors! If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Old Fashioned Gingerbread Slice
Equipment
- loaf pan
- 9x9 inch square cake pan
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground ginger
- ¾ teaspoon cinnamon
- ½ teaspoon cardamom
- ⅛ teaspoon ground chipotle (more if you like it spicier)
- ½ teaspoon kosher salt
- ½ cup butter
- ½ cup sugar
- 1 egg
- 1 cup Grandma's molasses or other unsulphured type
- ½ cup hot coffee black
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Instructions
- Preheat oven to 350F.
- Grease a 9x9-inch baking dish and set aside.
- Sift the flour, baking soda, ginger, cinnamon, cardamom, chipotle, and salt.
- Set aside.
- Cream the butter and sugar together until light and fluffy.
- Add the egg and beat well.
- Beat in the molasses.
- Add the dry ingredients alternately with the hot coffee, beginning and ending with the dry ingredients.
- Spoon into the prepared baking dish.
- Smooth the top and bake for 45 minutes or until done.
Notes
- Make sure you're using unsulphured molasses.
- Use fresh spices. If you've had yours in the pantry for more than 6 months throw them out.
- You can substitute brown sugar for part of the granulated sugar in this recipe.
- You can bake this in a loaf pan - it will probably take about 10 to 15 extra minutes.
- Lining the pan with parchment paper is a good way to make sure the gingerbread comes out easily when it's done.
- Be sure not to over-bake it because it does dry it out.
- Check at 35 minutes then check it every 2 or 3 minutes after that.
- This doesn't need a topping but I like to dust it with a little confectioner's sugar because it's pretty.
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