The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 8, 2009
Wonderful recipe. Many reviewer have left out the crystallized ginger because they can't find it. In my opinion the crystallized ginger makes this recipe extra special, so don't leave it out. It is also called candied ginger and can be found in the bulk section of many supermarkets. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 24, 2009
Thank you for a great recipe! I made mine into muffins, with half wholemeal and half white flour, half a cup of white sugar and half a cup of brown sugar and only half a cup of molasses and they turned out great. I got 12 large muffins... they rose beautifully and gave crunchy muffin tops straight from the oven. I cut back on the spices as these were for my 3 year old... I only used 1 tspn cinnamon and 1 tspn cloves and I didn't have any crystallised ginger, but they still tasted fantastic. After a night in the fridge they tasted even better as the flavours really blended in. I never found out whether they tasted even better after 2 days cos they were all gone by then!! I'll definitely be making these again.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 20, 2008
UCK - don't know what went wrong - great creative ingredients, after 90 minute of baking in the 10"springform (didn't say 10: springform TUBE pan) the thing was still an uncooked glob except for the burnt edges. Spooned some of the goo out into a pie pan hoping that at least both pans full of goo would bake and be tasty - turned into TWO pans of greasy mess. Threw it away. Will add the grated fresh ginger and crystalized ginger to one of my tried and true gingerbread recipes.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 10, 2008
So so so good! The candied ginger is what did it for me. If you can't find it, don't worry! It's very easy (and cheap) to make. Here's what I did: bring 1 1/3C sugar and 1C water to a boil. Add 1C chopped, peeled ginger and simmer for 20 minutes. Drain, dry and sprinkle with sugar. It's quite strong when eated alone but when baked into this bread, it just adds a super rich flavor and a fun chewy texture.
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Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA
Living In: Rockton, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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Reviewed: Mar. 2, 2008
Yummmmm! This ginger bread is exactly what I was looking for.. I used half WW half AP flour, half brown half white sugar, applesause instead of juice, and reduced the molasses by about 1/3. I also didn't have fresh ginger so I doubled the ground ginger, and I had to sub nutmeg for the cloves and it was fine. I only baked it for 30 mins, then I turned the oven off and left it to cool inside. Served it warm with vanilla ice cream and it was to die for! Love it, thank you for the great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 20, 2007
This is an excellent recipe, reminiscent of the one I used to make in a wholesale bakery. I couldn't find crystallized ginger, so I had to omit it. And I only used 1/2 cup molasses instead of the full cup. It was perfect! The only thing I'd change next time is baking it for 45-50 minutes, as mine is slightly overbaked. It's still a keeper though -- thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 21, 2007
My husband is a very picky eater and he loved it! I baked it in small loaves for him to take to work, the cook time was reduced this way to about 35 min.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 11, 2007
This is a superb, easy recipe that goes great with a cuppa joe. I've added this to my recipe box, because I'll be making this again. The fresh ginger adds extra zing and just a bit of bite. I made this in a 9x13 pan, because I like to cut my gingerbread in squares. I used one cup of white sugar and 1/2 cup brown sugar, added an extra teaspoon of ground ginger, and used two cups of white flour and one cup whole wheat. I couldn't find candied ginger, but I'll bet that would add a nice flavor note. Next time I'll try adding a half stick of butter to see what happens. Thanks for the excellent recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 15, 2007
amazing! I substitued orange juice since that's what I had on hand and it was incredibly good. A great mix and better than the gingerbread I regularly buy at Whole Foods Market (but to be fair, that is really good stuff!)
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Cooking Level: Expert

Living In: Burlingame, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 16, 2007
Perfect as is! I frosted the top with a Grand Marnier buttercream. Next time I do that I will cut the sugar in the bread. Frosted or plain, it's delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 24, 2006
This turned out ok. I cooked it for only 50 minutes and at a lower temp and the edges turned out too hard. The inside cake was soft and moist. Not too sweet, which balances nicely with cinnamon icing mentioned below (loved it BTW). I'll still make this again.
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Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 24, 2006
This recipe makes the very best gingerbread ever! I made it a bit better, nutrition-wise, by substituting applesauce for the oil, splenda for sugar, and using one-half whole wheat flour. I also put a lemon glaze (1 3/4 cups powdered sugar mixed w/ 5 tbs lemon juice) on top as soon as it came out of the over. Mmmmmm! To me and my mom, this gingerbread is Christmas!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 23, 2006
You have to make this gingerbread! I made it last week, into cupcakes, and it is fantastic. I adore the gingerbread at Starbucks and this really is better. I'm back to the site because I'm making this again for Christmas Eve. I'm going to use the round springform pan as suggested. Like another reviewer, I used OJ instead of apple & it came out just fine. Candied/Crystalized ginger was a challenge to find, so I may leave it out this time if I can't find it. I made a cinnamon cream cheese frosting to go with this... (2 blocks of cream cheese, tsp cinnamon & cup of powered sugar, tsp of vanilla) although a nice big scoop of whipped cream would do the trick, too. Anyway! Great recipe! Just Delicious!
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 27, 2006
I make this every year at Christmas to hand out to co-workers as gifts. They love it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 23, 2006
Oh, yes, this is a keeper. I made two different gingerbreads yesterday to let the family decide on the best, and this was it. Dark and spicy and yummmm. I messed up on the recipe and accidently put the fresh ginger in the other bread (whoops) and I didn't put in the candied ginger either, but the flavor in this cake was still exceptional. The only thing my kids requested for next time was to add chocolate chips :) Just one note (a year later). I have brought this to a few gatherings and the adults love it, but I think it is a bit too spicy for most kids.
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Home Town: Saratoga, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 26, 2006
Dark, rich and fabulous! The bits of candied ginger are wonderful flavor bursts. I might use even more next time. The only change I made, by necessity, was to use orange juice instead of apple. Served with a cream cheese frosting dotted with more candied ginger. I'll be making this again frequently, especially as holidays approach.
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Cooking Level: Expert

Living In: Oakland, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 29, 2006
WATCH OUT!! This is Addictive!!! I baked it as muffins for the band members and they all LOVED it! I also did not include the crystalized ginger. I used 1 1/2 cup flour & 1 1/2 cup whole wheat flour and added 5 Tbsp. melted butter for more moisture. I am making more tomorrow because its all gone!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 23, 2003
This has got to be the absolute BEST recipe for gingerbread I have ever tasted. I can't stop making it...it's addicting! I don't use the crystallized ginger because I cannot seem to find it, however it is great with homemade cream cheese frosting on top and fridgerated. This beats STARBUCKS' a million to one!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 26, 2003
This is a delicious, moist, dark, rich molasses- flavorful gingerbread cake that is not too sweet. I use butter instead of oil. On occasion applesauce is added instead of the juice due to what I have on hand. My family and friends have enjoyed this cake many times. My family doesn't care for crystallized ginger so don't use it. Great with Cool Whip.
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