Cooking on the Edge: Gingerbread

Drew Young

It’s almost Christmas time again. Nothing quite reminds me of the Christmas like fresh gingerbread and warm hot chocolate. The molasses and brown sugar provide the perfect sweet compliment the ginger and allspice. This is a holiday treat that everyone is sure to love at your next family get together.


Drew Young | Reporter


cup packed brown sugar
3/4 cup butter or margarine, softened
3/4 cup molasses
cup boiling water
teaspoon baking soda
2 3/4 cups all-purpose flour
teaspoons baking powder
teaspoons ground ginger
teaspoons ground cinnamon
teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon salt



Heat oven to 350°F. Grease 2 (8×4-inch) loaf pans with shortening or cooking spray. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Add eggs; beat well. In small bowl, stir molasses, water and baking soda until well mixed; beat into brown sugar mixture.

Gradually stir in flour and remaining bread ingredients until well blended. Spoon batter evenly into pans.

Bake 50 to 60 minutes or until toothpick comes out clean. Cool completely, about 1 hour 15 minutes.

Add frosting of choice taste.