My obsession during the first days of Fall was pumpkin bread. I had it wayyy more times that I should have, but I couldn’t get enough. And then one day, right after Strabucks rolled out their festive holiday treats and drinks, I decided to try out their ginger bread and LOVED it. That’s pretty much what inspired this post – I had to try re-creating what they had, and I’m really pleased with how this came out. Since gingerbread is a traditional holiday classic, I thought I’d share this recipe with you guys in the spirit of Blogmas. Enjoy! 🙂
Level/Type: Easy/Breakfast or Dessert
2. Get out three bowls, two mediums and a large one. In the first medium bowl, combine flour, ginger, baking soda, cinnamon and salt. Whisk it to let air in and break lumps. Set this bowl aside.
3. In the second bowl (large bowl), combine butter and brown sugar. Use a large spoon (I used a wooden spoon) to beat it until it’s fluffy and light. Beat in molasses and when it has mixed in properly, add the eggs one a time. Continue beating it until everything is well incorporated. The mixture will look separated and curdled, don’t be alarmed.
4. In the third medium bowl, combine the vanilla extract and buttermilk. Mix properly.
5. Add 1/3 of the flour mixture into the brown sugar and butter large bowl and gradually beat it in. Add in another 1/3, and keep beating it in until all the flour is incorporated and then add the last 1/3 of the flour mixture.
6. Add in the buttermilk mixture, and continue beating the mix until it’s smooth.
7. Pour in the mix into the baking pan and place it in the oven. Bake for 40 mins, or until you can stick a toothpick in and it comes out clean and dry. It could take 45 minutes to bake properly.
8. Cool the cake in the pan for 10 minutes, and then place it on a rack to completely cool.