June 5: National Gingerbread Day
Gingerbread is often associated with the autumn and winter seasons when gingerbread houses and gingerbread cookies are made. We appreciate all the creativity in constructing the colorful houses and decorating the cookies, but sometimes a simple slice of gingerbread suffices during other seasons.
National Gingerbread Day is observed twice a year (June 5 and November 21). We have made gingerbread muffins and macarons before but this post is for a deliciously dark, moist, spiced loaf. Try this traditional gingerbread recipe on either National Gingerbread Days.
(Adapted from King Arthur Flour)
- 2 cups flour
- ¼ cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ½ cup (1 stick) butter, melted
- ¾ cup molasses
- ¼ cup water
- 1 egg
- 1 cup buttermilk
In a large bowl, combine the flour, sugar, baking soda, salt, ground ginger, cinnamon, cloves and nutmeg. Mix the melted butter with the molasses. Stir into the dry ingredients. Mix in the water until moistened.
In a separate bowl, beat the egg into the buttermilk. Pour this mixture into the gingerbread batter and blend well. Smooth it into a large (9x5x3-inches) greased loaf pan.
Bake in a preheated oven at 350 degrees F for 40-45 minutes, testing with a toothpick for doneness. Remove from the oven and cool in the pan. Remove from the pan, slice and serve.
- If buttermilk is not available, substitute it for one cup of milk mixed with a tablespoon of white vinegar or lemon juice.