Extra Gingery Bread Recipe - Allrecipes.com
Extra Gingery Bread Recipe

Extra Gingery Bread

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings

Directions

  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.
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Reviews More Reviews

Aug 26, 2003

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 like a lot of work, but it's not, and any work is WELL worth it!!

 
Jul 27, 2009

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 ginger total. I don't remember if crystalized ginger and candied ginger are the same (I think not, but like I said I can't remember) but I have candied, so I used that. I didn't have enough molasses, but I used the amount I had (at little over 1/2 c I think). I set a little bit of the batter aside and made a cupcake so I could try. So good! I really like this gingerbread taste. Thanks for the recipe!

 

7 Ratings

Mar 17, 2009

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. Thank you for sharing this recipe; I intend to bake it again.

 
May 21, 2006

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 with some honey...

 
Feb 01, 2014

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 molasses flavor. The ginger flavor was nice but next time I'll add more for my liking. The only problem was the middle sank when I opened the oven door. The edges get quite hard but the taste is quite delicious. I'll try this recipe again!

 

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Nutrition

  • Calories
  • 581 kcal
  • 29%
  • Carbohydrates
  • 89.5 g
  • 29%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 457 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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