Double Ginger Gingerbread

Double Ginger Gingerbread

Here is a perfect holiday dessert for after meals and parties.  You can top with powdered sugar, whipped cream or ice cream.  The crystallized ginger gives this gingerbread something a little extra. 


1/2 Cup Softened Butter

2 1/4 Cups Unbleached Flour

1 Teaspoon Baking Powder

3/4 Teaspoon Baking Soda

3 Teaspoons Ground Ginger

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Allspice

1/2 Teaspoon Ground Nutmeg

1/3 Cup Packed Dark Brown Sugar

1/2 Cup Molasses

3 Large Eggs

1/2 Cup Milk

6 Tablespoons Crystallized Ginger


Preheat your oven to 350º F.  Line a loaf pan with parchment paper letting the paper hang over the edges of the pan.  In a large size bowl combine the flour, baking powder, baking soda, ground ginger, ground cinnamon, ground allspice and ground nutmeg.  Set aside.  In a large size bowl beat together the butter and brown sugar until light and fluffy.  Beat in the molasses.  Add the eggs one at a time making sure to beat after each addition.  Add the flour mixture a bit at a time followed by a bit of the milk after each addition.  Do this until you have added all of the flour mixture and the milk.  Stir in the crystallized ginger.  Pour into the parchment paper lined loaf pan.  Bake for 50 minutes until done.  Remove from the oven and let cool.  Lift out by the parchment paper sides.  Slice and serve. Serves 8


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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