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French Gingerbread

Moist and Spiced French Gingerbread to Warm Your Heart

This French Gingerbread showcases rich blackstrap molasses and warming spices, making it a delightful winter treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Desserts
Cuisine: French
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour substitute with gluten-free flour if needed
  • 1 teaspoon baking soda ensure it's fresh for the best rise
  • 1 tablespoon ground ginger swap for fresh ginger for a unique twist
  • 1 tablespoon ground cinnamon enhances sweetness and warmth
  • 1 teaspoon ground cloves complements the gingerbread well
  • 1/2 teaspoon kosher salt reduce amount if using table salt
  • 1 cup dark brown sugar light brown sugar can be used but may alter flavor
  • 1/2 cup blackstrap molasses don't substitute with regular molasses
  • 1/2 cup canola or vegetable oil any neutral oil will work well
  • 2 large eggs for vegan alternative, use flax eggs
  • 1 cup boiling water add gradually to avoid splashes
  • 1 tablespoon lemon zest adds fresh brightness

Equipment

  • Stand Mixer
  • loaf pans
  • Mixing Bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two loaf pans by coating them with nonstick spray and lining the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and kosher salt until well-blended.
  3. In the bowl of a stand mixer, mix the dark brown sugar and blackstrap molasses on low speed until combined. Slowly drizzle in the canola oil while mixing.
  4. Add the eggs to the molasses mixture and blend until smooth. Gradually incorporate the dry ingredients and boiling water in two additions.
  5. Fold in the lemon zest and evenly divide the batter between the prepared loaf pans, smoothing the tops.
  6. Bake for about 1 hour, or until a toothpick inserted comes out clean. The tops should spring back when touched.
  7. Remove the pans from the oven and let them cool for about 10 minutes before lifting the breads out using the parchment overhang.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 34gProtein: 2gFat: 8gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 140mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 1mgCalcium: 2mgIron: 6mg

Notes

Use high-quality spices and blackstrap molasses for the best flavor. Allow the gingerbread to cool completely before slicing for improved taste.

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