Gramercy Tavern Gingerbread Recipe
250kcal
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 2 large eggs
- 1 cup molasses
- 1/2 cup buttermilk
- 1 tablespoon fresh ginger grated
Equipment
- 9-inch square or 9x5-inch loaf pan
- Mixing bowls (for dry and wet ingredients)
- Hand mixer or stand mixer (for creaming butter and sugar)
- Whisk or spatula (for mixing)
- Toothpick (for testing doneness)
- Cooling rack
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square or 9x5-inch loaf pan.
- In a medium-sized bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
- In a large bowl, cream together butter and brown sugar until light and fluffy using a hand mixer or stand mixer.
- Add eggs, one at a time, mixing well after each addition. Stir in molasses, buttermilk, and fresh ginger.
- Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the gingerbread to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Slice and serve. Optional: Top with whipped cream, caramel sauce, or ice cream.
Notes
- If you prefer a richer flavor, you can add chopped crystallized ginger or chocolate chips for an extra twist.
- For a dairy-free or vegan version, substitute the butter with a plant-based alternative and the eggs with an egg replacer.
- This gingerbread can be made ahead of time and stored at room temperature for up to 2 days, or frozen for up to 3 months.
- To test for doneness, insert a toothpick into the center of the gingerbread; it should come out clean or with a few moist crumbs.
