Welcome to Bumblemom. As my name suggestions, I’m bumbling along as best I can as I navigate a new culture, kids, and style.

Gingerbread Loaf

Gingerbread Loaf

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.


Gingerbread Loaf

  • 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

  • 2 Eggs


  • 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!

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