Extra Gingery Bread

Extra Gingery Bread

6
Ibby 1

"Using fresh, ground, and candied ginger gives this gingerbread an extra rich flavor."
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Ingredients

servings 581 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 581 kcal
  • 29%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 89.5g
  • 29%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 457 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch springform pan.
  2. Stir together flour, cinnamon, cloves, ground ginger, baking soda, and salt.
  3. In a large bowl, mix sugar with oil, juice, molasses, eggs, and fresh ginger in a large bowl. Mix in crystallized ginger. Stir in flour mixture. Pour into prepared pan.
  4. Bake for 1 hour, or until cake tester comes out clean. Run a knife around the edge to loosen cake, and release pan sides. Serve warm.

Reviews

6
  1. 8 Ratings

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Most helpful positive review

I have looked high and low...experimenting with various gingerbread recipes, and finally I have found this one! It is wonderful! The taste is superb and so is the moist texture. It might look li...

Most helpful critical review

Smells much better than it tastes. If I were to ever use this recipe again as a base, I would add some vanilla and substitute raisins for the crystalized ginger. I might even cut the molasses wi...

I have looked high and low...experimenting with various gingerbread recipes, and finally I have found this one! It is wonderful! The taste is superb and so is the moist texture. It might look li...

Very nice! I made this as a cake for a cake walk fundraiser we are having next week, so I made in an angel food bundt pan. I also don't have fresh ginger so I just used two teaspoons of ground...

I thought this was really good! I loved using three types of ginger. I had a golden delicious apple on hand and so I diced half of it and added it in. It was a pleasure to make and to eat. T...

Smells much better than it tastes. If I were to ever use this recipe again as a base, I would add some vanilla and substitute raisins for the crystalized ginger. I might even cut the molasses wi...

I used only 1/2 cup of sugar, 2 tps of cinnamon, whole wheat flour and orange juice instead apple. Absolutely delicious! Fit into 2 bread pans. Tends to burn before baked so next time will lower...

Nice recipe! I used whole wheat flour, and substituted ginger candy that I crushed for the crystalized ginger which I couldn't find. The bread had a dark, rich color and really carried the mol...