As you might have noticed from our last recipe, we love ginger almost as much as we love pumpkin spice. This bread, in particular, has become a festive favorite of ours—both during the holidays and throughout the rest of the year.

STEP ONE – Preparations

  1. Preheat the oven to 350°F.
  2. Lightly spray a 9×5 inch metal bread pan with canola spray.
  3. Get out a small glass measuring cup, a large glass measuring cup, and a large bowl.
  4. Set up a cooling rack.

STEP TWO – Make the Batter


1 cup milk
2 tablespoons white vinegar
6 tablespoons unsalted butter
½ cup molasses
1 egg plus 1 egg white
2 ½ cups all-purpose flour
½ cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves


  1. In the small glass measuring cup, combine the milk and vinegar and let sour for 5 minutes.
  2. In the large glass measuring cup, microwave the butter for 45 seconds.
  3. Add the molasses to the melted butter and stir to combine.
  4. Add the soured milk and eggs and whisk until smooth.
  5. In the large bowl, combine the flour, sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
  6. Add the wet to the dry ingredients and stir to incorporate without overmixing.

STEP THREE – Bake the Bread

  1. Spoon the batter into the bread pan and sprinkle with raw sugar.
  2. Bake for 50 minutes or until a knife inserted into the center comes out clean.
  3. Cool the bread on the cooling rack for 10 minutes.
  4. Remove from the pan and cool for another 5-10 minutes
  5. Cut into 1-inch-thick slices and enjoy warm.

Recommended Serving Size: 1 slice

Exchanges: 2 starch, 2 fat

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Nourish is all about wholesome food preparation for those with disordered eating. Our mission is to provide delicious recipes anyone can make at home, along with education and support for individuals recovering from eating disorders and their caregivers.

18 thoughts on “Gingerbread

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