Favorite Gingerbread Loaf & Gingerbread Topping

Cassie *

By
@1lovetocook1x

This is my all time favorite Gingerbread, and my Grams recipe. So moist and flavorful, it's hard not to keep picking at it. The topping I serve on the side is delicious as well...

Recipe can be halved as well.


Enjoy!


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Comments:

Serves:

2 Loaves

Prep:

10 Min

Cook:

55 Min

Method:

Bake

Ingredients

2 1/4 c
flour
2 tsp
baking soda
2 tsp
each - ground ginger, ground cinnamon, ground cloves
1/2 tsp
salt
1 c
each, sugar - baking molasses & vegetable oil
3
eggs
1 c
buttermilk

GINGERBREAD TOPPING

1 - 4
serving, instant vanilla pudding
1 c
milk
1/2 - 3/4 tsp
ground ginger
1/4 tsp
cinnamon
1 - 8 oz
cool whip

Directions Step-By-Step

1
Preheat oven to 325 degree F. Spray 2 - 9 inch glass loaf pans with Bakers Joy or grease and flour. I never used anything but glass with this particular cake, my Gram never said why not to use metal.

In a bowl, mix together the flour, baking soda and spices. Set aside.
2
In another bowl, whisk together the eggs, sugar, oil and molasses until smooth.
3
Alternating flour with buttermilk, combine the flour mixture into the molasses mixture.
4
Blend well and pour into prepared dishes.

Bake for 55 minutes, not opening door as they bake, can make them fall.

Test with a pick in center of cake to see if done.
5
I make a gingerbread topping to serve along side of this yummy cake. Can just sprinkle with powdered sugar or glaze if you prefer.
6
Here is the topping:

In a bowl, whisk milk, pudding mix and spices for 2 minutes or until thickened. Fold in whipped topping. Keep refrigerated between uses.

Delish!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American