It may be summer, but it is still (close to) Christmas time, and that means I want gingerbread! I discovered this recipe from Taste of Lizzy, and it is perfect: soft, moist, and super easy. Even my husband, who is not a fan of molasses, likes this loaf because it is wonderful to toast in the morning with butter. I’d definitely recommend, even in the summer hemisphere.
1 cup Buttermilk (or scant 1 cup milk + 1 Tbl Vinegar)
2 cups Flour
1 tsp Baking Soda
1/2 tsp Salt
1 1/2 tsp Ground Ginger
3/4 tsp Ground Nutmeg (Fresh is best!)
1/2 cup Butter, softened - not melted
1/2 cup Sugar
1/2 cup Molasses
1 tsp Vanilla Extract
If making your own Buttermilk, mix the Milk and Vinegar first. Give a quick stir, then set aside and leave alone for at least 10 minutes.
Preheat the oven to 350
In a bowl, mix together the Flour, Baking Soda, Salt, Ground Ginger, and Ground Nutmeg.
In a Kitchenaid, blend together Butter and Sugar until creamy.
Add the Molasses and Vanilla and mix until fully incorporated.
Add the Eggs one at a time.
Add the dry ingredients alternating with the Buttermilk until completely mixed.
Grease a loaf pan.
Bake for 40-45 minutes or until a toothpick comes out clean.
Confession: I don’t usually mix the dry ingredients first and separately. I tried first blending the wet ingredients, then adding the dry ingredients (still alternating with the Buttermilk) and it worked just fine. Plus, one less dish to clean up!