Do not expect this to taste like most gingerbreads, which are yummy but taste mostly like molasses and cinnamon. This is a very nice variation and a great counterbalance to all of the cinnamon-heavy autumn recipes. To make it slightly healthier, I used half butter half coconut oil, whole wheat pastry flour, and for the golden syrup I went with 2 TBS agave syrup + 1 TBS blackstrap molasses. I couldn't resist doubling the ginger, because I love that flavor. I did resist the urge to add egg and cinnamon, and I am glad I resisted. It is a fragrant and scrumptious, moist, truly ginger-bread. Thank you for this really wonderful recipe. P.S. I am going to try the boiling rather than creaming technique on some other quick breads and see what happens :)
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Do not expect this to taste like most gingerbreads, which are yummy but taste mostly like...