Scott’s Homemade Holiday Gingerbread
Prep Time: 20-30 min. | Cooking Time: 40 min. | Total Time: 1 hr. 10 min. | Servings: 9 large slices
This Gingerbread is not just for holidays, but certainly makes them better! It is delicious and brings back memories of a warm blanket on a cold night! Enjoy!
Ingredients:
½ cup unsalted butter (1 stick) (I use European-style butter, normally Plugra from H-E-B), softened to room temperature
½ cup dark brown sugar, firmly packed
1 cup unsulphured molasses (do NOT use blackstrap molasses)
1 large egg
1 tsp. pure vanilla extract
2 ½ cups all-purpose flour
1 ½ tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
½ tsp. ground cloves
¾ tsp. Kosher salt
1 cup boiling water
Whipped Cream for topping, optional
Directions:
Preheat the oven to 350°F and prepare a 9″x9″ metal baking pan by either generously greasing and flouring it or lining it with parchment paper. Set aside.
Combine the butter and brown sugar in a large bowl and use an electric mixer to beat until smooth and creamy. Add molasses and stir until well combined. Add egg and vanilla extract. Stir well.
In a separate bowl, whisk together flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Gradually add the dry ingredients to the wet mixture until thoroughly combined. Carefully stir in the boiling water until the ingredients are smooth and well combined.
Pour the batter into the prepared baking pan and bake in the center rack of a 350°F preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow to cool before slicing and serving. This Gingerbread tastes best when topped with whipped cream, vanilla ice cream or warm lemon curd!
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