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Very Special Gingerbread Recipe

This gingerbread is rich, spicy and aromatic. It’s delicious topped with whipped vanilla cinnamon honey butter. Bake it in a 8″ square pan, 9″ loaf pan or in mini muffin cups.

Prep: 10 mins | Bake: 25-28 minutes | Yield: 8 servings



  • 2/3 cup boiling water
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2/3 cup dark brown sugar
  • 2/3 cup molasses
  • 1 large egg, beaten
  • 1/2 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups All-Purpose Flour
  • 1/4 cup crystallized ginger, finely chopped


  1. Preheat oven to 350°F. Generously grease and flour a 9-inch square pan or loaf pan, or a mini-muffin pan.
  2. Bring water to boil in saucepan. Stir in butter and remove from heat when butter melted. Stir in brown sugar and molasses until combined. Allow mixture to cool for 5 minutes, then transfer to large mixing bowl. Beat in egg and vanilla, until combined.
  3. Whisk the spices, baking soda, and flour together. Add dry ingredients to wet ingredients and beat on low speed until combined. Fold in the crystallized ginger.
  4. Pour the batter into a prepared pan, and bake for 25 to 28 minutes for square pan and loaf pan, or 20-25 for mini-muffin pan. Cool completely on a wire rack.

Delicious topped with Whipped Vanilla Cinnamon Honey Butter:  Whip together 1/4 cup softened butter, 1/2 teaspoon of honey, 1/4 teaspoon vanilla and 1/4 teaspoon cinnamon.

Recipe adapated from Hot & Sweet Gingerbread

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