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.
