Ingredients:
- 1 cup + 2 tbsp unbleached flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tbsp cocoa power
- 1/4 tsp cloves or allspice
- 4 tbsp butter, melted and cooled
- 1/3 cup molasses
- 1/3 cup + 2 tbsp sugar
- 1/2 cup milk + 1/2 tbsp of white vinegar (this was my substitute for buttermilk--if you have both, then use 1/4 cup milk + 1/4 cup buttermilk)
- 1 egg
Heat the oven to 350 degrees, and butter a standard glass loaf pan. If you must, use an 8 x 8 square pan, but reduce the baking time by 8 - 10 minutes. Whisk together the flour, baking soda, salt, spices, and cocoa in a medium bowl. Here's a tip for measuring the molasses: spray your measuring cup with cooking spray before adding the molasses. It will slide right out of the measuring cup and be easier to clean! For the wet ingredients, beat the sugar, molasses, milk mixture, and egg in a larger bowl with a whisk. When the mixture is smooth, slowly add the melted butter into the bowl and whisk to thoroughly combine it. In 2 - 3 batches, dump the dry ingredients into the wet, mixing with the whisk. To keep the gingerbread tender, don't over-mix the batter. Just whisk until there are no traces of flour or lumps. Using a spatula, pour into your greased loaf pan and spread evenly. Bake for 35 - 40 minutes until the top is firm; you want the gingerbread to still be moist, so try not to over-bake it. This can be served warm or at room temperature, with or without a fork ;-) Enjoy!
