Favorite Old-Fashioned Gingerbread

Old-fashioned gingerbread is festive, nostalgic, and wonderfully flavorful. This gingerbread recipe will quickly become a holiday tradition in your household.

Gingerbread Ingredients

These are the ingredients you'll need to make this top-rated gingerbread recipe:

· Butter: This gingerbread recipe starts with a stick of softened, unsalted butter.
· Sugar: White sugar adds the perfect amount of sweetness.
· Egg: A large egg adds moisture and acts as a binder, which means it holds the batter together.
· Molasses: Make sure you use regular molasses and not blackstrap molasses, as the latter is likely to overpower the other flavors.
· Flour: All-purpose flour creates structure and helps hold the batter together.
· Baking soda: Baking soda acts as a leavener, which means it helps the gingerbread rise.
· Spices: This gingerbread is spiced with cinnamon, ginger, cloves, and a pinch of salt.
· Water: Make sure to use very hot water — it'll loosen the gluten and create a light, fluffy texture.

How to Make Gingerbread

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this old-fashioned gingerbread:

1. Beat the butter, then beat in the sugar. Mix in the egg and molasses.
2. Sift the dry ingredients together.
3. Gradually add the dry ingredients to the wet ingredients. Mix in the water.
4. Pour the batter into the prepared baking pan. Bake until a toothpick comes out clean.

How to Store Gingerbread

Place the cooled gingerbread in an airtight container and store at room temperature for up to three days. It will last for up to one week in the refrigerator.

Can You Freeze Gingerbread?

Yes, you can freeze gingerbread. Wrap the cooled cake in storage wrap, then wrap it again in a layer of foil. Freeze for up to two months. Thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise

"You can't beat a good gingerbread recipe," according to SHELLYBERRY. "To kick it up another notch I made some homemade applesauce and served it warm over the gingerbread and topped with fresh whipped cream."

"We have been using this recipe as a quick snack ever since the weather turned cold," says MOM3BOYS. "It is so quick and simple to make and really has the best flavor. Add a dollop of whipped cream to the cake while it is warm and it's the perfect winter night dessert."

"Made this for my Christmas dinner," says Trish. "It was just like I remembered gingerbread from years gone by. Very flavorful and wonderful texture. I served it with lemon curd and my family loved it."

Editorial contributions by Corey Williams