Gingerbread Breakfast Cake

Gingerbread Breakfast Cake


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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My house has always been a gathering place, especially around the holidays. I like to make this delicious Gingerbread Breakfast Cake to have on hand for light holiday breakfasts. I mean, really, who wants to cook a big breakfast when your day is all about cooking up a scrumptious holiday dinner?!

  • 1/2 Cup Canola Oil
  • 2 Large Eggs
  • 1 Tablespoon Grated Fresh Ginger
  • 3/4 Cup Molasses
  • 3/4 Cup Light Brown Sugar
  • 2 Cups Unbleached Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Cloves
  • 1/2 Teaspoon Kosher Salt
  1. Preheat oven to 350 degrees.
  2. Grease 8 x 4 inch loaf pan. Set aside.
  3. In a large-size bowl beat canola oil, eggs, ginger, molasses, and brown sugar.
  4. In a medium-size bowl combine flour, baking powder, baking soda, cinnamon, cloves, and kosher sat.
  5. Add flour mixture to wet mixture and combine well.
  6. Pour into prepared loaf pan. Place in oven for 50 minutes.
  7. Remove from oven and transfer to wire rack to cool completely before removing from pan.
  8. Makes 1 Loaf
  9. Serves 6
  10. Prep Time: 20 Minutes Cook Time: 50 Minutes Total Time: 70 Minutes
  11. "Work With What You Got!"
  12. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


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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