This easy gingerbread recipe makes a moist, molasses-infused cake that tastes delicious. It’s the perfect fall treat.
I haven’t felt the seasonal change yet despite a hard frost, pumpkin spice everything, and aches from my annual fall hike. Maybe it’s the late fall color this year; the trees are holding out for more sunlight and more days until fall leaves change color.
I wanted to feel the fall spirit. I wanted the feel of autumn leaves, the scent of woodsmoke, hearty flavors like spicy ginger, cinnamon, cloves. What to make?
The first time I had gingerbread was on our first vacation together. We drove to Maine and at gingerbread at the Peggy’s Cove lighthouse. It felt so romantic to sit at a table by the ocean and eat spicy, warm, gingerbread fresh from the oven with cream. I wanted to rekindle the cozy domestic feeling I had when we shared that first slice of gingerbread together. This gingerbread recipe fit the bill perfectly.
The recipe here uses molasses as the base. Molasses can overpower the ginger in a bread recipe. Using a fresh can of ginger power helps balance the molasses and spices.
Like our experience at the restaurant at Peggy’s Cove, a great way to serve warm gingerbread is with a dollop of fresh whipped cream. Cool Whip makes a good substitute if you don’t have whipped cream on hand.
Another delicious way to enjoy this recipe is with applesauce on the side. Gingerbread and applesauce taste fantastic together. The sweetness of the applesauce offsets some of the bitterness of the molasses and adds moisture to the cake.
Did It Feel Like Fall? Just Add Pumpkin Spice
A quiet fall evening filled with football, pumpkin spice-infused coffee, and this delicious gingerbread recipe did the trick. Just add scary movies and a few colorful leaves and I’ll be all set for a long winter’s nap!