Super Gingery Gingerbread

Have you ever bitten into something and happily sighed, “This tastes like Christmas,” as you smiled to yourself (even though you may be Jewish and don’t technically celebrate Christmas)? Well, this super gingery gingerbread tastes like Christmas. BUT, it would also be a great addition to any Thanksgiving dessert table, which is why I am posting this now, before I have gotten around to posting the recipes from my Epic Dinner Party. I don’t want people to miss an opportunity to enjoy this easy to make and INSANELY delicious dessert.

Super Gingery Gingerbread

Unfortunately, someone dropped my digital camera on the ground the day before I made this, so I had to take the pictures with my phone. For that I apologize. Those pictures do not do this WONDERFUL dessert justice. The camera was a gift, so I guess it’s easy come, easy go.

Regardless, this gingerbread is warm, sweet, dense, spicy, tangy and tantalizes all of the senses (I am not joking here). The recipe comes from Jorge at Cafe Navarro in Eugene, OR, that unfortunately is out of business. However, if you all make this bread, its legacy will live on in deliciousness forever. Seriously, make this bread. And then take pictures, and send them to me so that I can put better photos of this delectable dessert on my blog, because Super Gingery Gingerbread deserves better.

Upclose of Super Gingery Gingerbread - do you see that big chuck of candied ginger, front and center?

Super Gingery Gingerbread is good on its own, but it is elevated to a WHOLE NEW LEVEL when served warm with a dollop of cool freshly-made whipped cream. The warm/cool combination, and the spiciness of the bread contrast with the creamy sweet of the whipped cream. I am telling you, it is out of this world. Boyfriend, who has a very discerning taste, was a little hesitant about the gingerbread on its own (I think he never had molasses before or something), but when I put some whipped cream on the top he was all about this dessert. Seriously people. (And if you don’t have whipped cream, a little bit of premium vanilla ice cream could do in a pinch, but the whipped cream is still preferable).

Recipe Follows:

Preheat oven to 350 F. Grease and flour one loaf pan (5 x 9) and line with parchment (I didn’t line it with parchment because I didn’t have any, the loaf mostly came out OK, though would have been prettier with parchment).

Mix together:

2 cups of flour

1 T baking powder

1/2 t baking soda

1/2 t salt (unless using salted butter, in which case, omit the salt)

1 t allspice

Combine in a separate bowl:

1 cup evaporated milk

2 eggs

1/2 cup brown sugar

1 cup molasses (I believe the darker the molasses the better)

Add 1/2 of this mixture to dry ingredients.  Mix until smooth, then add the rest.

Melt:

1/2 lb. unsalted butter (two sticks) (if using salted butter, omit the salt above)

Add slowly to batter

mix in:

1 oz. chopped fresh ginger

3 oz. chopped candied ginger

Bake 1 hour, or until knife inserted into the center comes out clean. Let cool for about 20 minutes, then carefully remove from pan. Serve warm with a dollop of lightly sweetened whipped cream on top. Heavenly. Angels singing. Etc.

Let me know how this dessert makes you feel,

Rachel