Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground ginger

1 ½ teaspoons ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon salt

¾ cup dark molasses

¾ cup hot water, tea, or coffee

½ cup unsalted butter, room temperature

⅓ cup packed dark brown sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

Directions

Preheat oven to 375°F. Grease a 9×5-inch loaf pan. Set aside.

In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together until combined. Set aside.

In a separate bowl or dish, whisk the molasses and hot water together.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, beat in the egg and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses and mixing each addition just until incorporated. Don’t overmix.

Pour batter into the prepared loaf pan. Turn the oven down to 350°F and bake for 45 minutes. Check to see if the toothpick comes out clean and cook food an additional 10-15 minutes or until the gingerbread loaf is baked through. If the toothpick comes out clean with only a couple of moist (not wet) crumbs, it is done.

Allow to cool completely in the pan set on a wire rack before removing from the pan.

Option to garnish with decorative sugars or gingerbread men cookies.

Holiday Make Ahead & Freezing Plan: Loaves can be baked, cooled, and covered tightly at room temperature overnight. The loaf can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.