Comments on: Gingerbread

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 02 Jan 2026 21:41:25 +0000

In reply to Janie. Yum! We are so happy your recipe could bring back fond memories for you, Janie--thats so special. Enjoy your gingerbread

By: Kate

Kate — Thu, 01 Jan 2026 22:18:53 +0000

This gingerbread is delicious.

By: Janie

Janie — Sun, 28 Dec 2025 23:59:51 +0000

In reply to Jennifer Rulli.

I made this this evening and used 2 loaf pans. The flavor was perfectly spiced without being overpowering. I served it with Ambrosia Custard cream but delicious on its own. I haven’t made gingerbread in years. This recipe brought back wonderful memories of my Moms kitchen.

By: LOUISE FREEMAN DAVIS

LOUISE FREEMAN DAVIS — Thu, 25 Dec 2025 01:42:36 +0000

A great recipe. I cooked mine in a bundt pan because I wanted a prettier dessert for Christmas dinner and it was perfect with 30 minutes of baking. I topped it with a small amount of lemon glaze and served with boiled custard.

By: Troy

Troy — Wed, 24 Dec 2025 03:38:46 +0000

In reply to Karla. Karla, I did this with two 6x9 metal loaf pans, baked for 40 minutes, turned out great.

By: Jennifer Rulli

Jennifer Rulli — Tue, 23 Dec 2025 18:59:13 +0000

I used grandmas robust molasses

By: Liz

Liz — Fri, 19 Dec 2025 01:32:22 +0000

This was delicious–and easy to make in my stand mixer. I planned on using whipped cream, but someone used it all up, so we ate it plain and it was still amazing. I was craving gingerbread as a holiday treat and this hit the spot.

By: Sam Merritt

Sam Merritt — Thu, 18 Dec 2025 19:10:23 +0000

In reply to Karla. Hi Karla! What size plans did you plan on baking it in? Like two bread pans, perhaps? That could work but the bake time will need to be reduced (I'm honestly not sure by how much) and just note that this won't rise very high in the bread pans, it will only be a couple inches high.

By: Karla

Karla — Thu, 18 Dec 2025 18:22:02 +0000

Can I make 2 loaves out of this instead? What would the bake time be?

By: Sam Merritt

Sam Merritt — Tue, 16 Dec 2025 14:34:20 +0000

In reply to Virginia (Ginny) Glover. Sure thing! :)

By: Virginia (Ginny) Glover

Virginia (Ginny) Glover — Tue, 16 Dec 2025 02:02:31 +0000

Making for the holidays. Can I make the day before and then warm prior to serving

By: Carol J Monroe

Carol J Monroe — Mon, 15 Dec 2025 19:53:48 +0000

In reply to Emily.

Same here only I had to cook at 20 minutes longer

By: Sam Merritt

Sam Merritt — Wed, 10 Dec 2025 02:32:10 +0000

In reply to Mary Tobias. Hi Mary! I have never personally tried it, but I think it could work. Enjoy! :)

By: Chloe

Chloe — Tue, 09 Dec 2025 22:25:20 +0000

This gingerbread was fabulous! Perfect amount of spice and an incredible crumb!

By: Mary Tobias

Mary Tobias — Mon, 08 Dec 2025 14:16:34 +0000

Would there be any problem adding some chopped crystallized ginger? I think it would add a nice bite and texture.

By: Richard Appleby

Richard Appleby — Fri, 05 Dec 2025 00:49:16 +0000

Amazing! Just what I hoped. My family loved it. Thank you!!

By: Kim

Kim — Tue, 02 Dec 2025 20:52:43 +0000

I followed the recipe exactly and it does not disappoint. It’s absolutely delicious, with a lovely tender crumb. Topped with homemade caramel sauce pushed it right over the top!

By: Susan H.

Susan H. — Tue, 02 Dec 2025 04:57:47 +0000

Love this recipe just as you wrote it! Perfect taste, takes me back to my childhood and actually very simple to make! Don’t skip on the whipped topping, that recipe is also spot on! Thanks for sharing!

By: Sam Merritt

Sam Merritt — Mon, 01 Dec 2025 19:00:24 +0000

In reply to Bella. Hi Bella! That's quite odd. Is there a chance it was over-baked?

By: Kimberly Mannella

Kimberly Mannella — Mon, 01 Dec 2025 18:51:14 +0000

In reply to Sam Merritt. Thanks Sam!

By: Sam Merritt

Sam Merritt — Mon, 01 Dec 2025 18:47:16 +0000

In reply to Kim Mannella. Hi Kim! That sounds like a wonderful combination. :)

By: Lucas Held

Lucas Held — Mon, 01 Dec 2025 17:02:55 +0000

Excellent recipe for a moist, flavorful gingerbread that was thankfully not too sweet. This has just the right balance of molasses and ginger, with the cinnamon providing some complexity without being felt as a separate ingredient. The recipe reminded me of the gingerbread I enjoyed in childhood, as well as what we bought at a small bakery in St. John’s, Bermuda. I omitted the cloves as I’ve found they tend to overpower other spices. I also used light brown sugar instead of dark brown and got great results. In my opinion, this is far superior to other recipes I’ve tried including Martha Stewart.

By: Kim Mannella

Kim Mannella — Mon, 01 Dec 2025 12:04:17 +0000

In reply to Sam Merritt. Would this cake be good with a caramel sauce?

By: Bella

Bella — Sun, 30 Nov 2025 15:55:14 +0000

Hi Sam,
I looove all of your recipes, however this one don’t work out. The taste was quite plain and the consistency wasn’t right for me. Over all it gave a bread like felling. It’s such a shame because usually all of your recipes turn out amazing. What do you thing might have caused?
Thank you so much

By: patrick

patrick — Fri, 28 Nov 2025 15:01:06 +0000

Excellent recipe with the perfect gingerbread consistency. I’ve added 1/4 tsp cayenne, doubled the ginger, and reduced the cloves to 3/8 tsp to suite my family’s taste buds.