Extra Gingery Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by pomplemousse
Reviewed: Jul. 25, 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!
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Photo by pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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Reviewed: May 31, 2002
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!!
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Reviewed: Mar. 11, 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.
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Reviewed: Oct. 12, 2014
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 the oven temp.
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Photo by Anoushka

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Reviewed: Feb. 1, 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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Cooking Level: Expert

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Reviewed: 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...
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Photo by FUDGNIK

Cooking Level: Expert

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