Soft Gingerbread

This image courtesy of Joseph DeLeo

This fine-crumbed and finely spiced gingerbread is exceptionally good.

Cooking Methodbaking



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

Dietary Considerationvegetarian



Taste and Texturespiced, sweet

Type of Dishquickbreads


  • 1 cup sugar
  • 1 cup dark molasses
  • 1 cup vegetable oil
  • 3 eggs
  • ¾ teaspoon salt
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 cup boiling water


  1. Preheat the oven to 350°F. Grease and lightly flour the baking pan.

  2. Put the sugar, molasses, oil, and eggs in a mixing bowl and beat until smooth. In another bowl, combine the salt, cloves, ginger, cinnamon, flour, and baking soda and stir with a fork until well mixed. Stir into the first mixture. Add the boiling water and beat briskly until smooth. This is a thin batter. Pour into the pan and bake 40 to 45 minutes. Serve warm.


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This recipe makes more batter than will fit in an 8-in square pan. I hate waste. And if you overfill the pan, it will boil over and drip on the bottom for the oven, I *hate* cleaning the oven. It didn't matter to me how it tasted, at that point, I consider this recipe a failure. Perhaps it is supposed to go in a 13x9 pan - was it transcribed from the cookbook badly? I would try it, but the experiment will cost me another round of ingredients if it fails and produces thin, dry gingerbread.


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