This is one of my favorite recipes for the seasons. Mama’s gingerbread is actually my mother in law mom’s recipe. I have been married for 11 wonderful years and I don’t know how but just last year I put a piece of this gingerbread in my mouth! I was so hooked that I didn’t ask for the recipe I just snapped a picture of it to make sure I didn’t lose it. I have made it three times in the last week. Is that good!
I think the flavor of this gingerbread reminds of the marranitos (pan dulce little pigs) they used to make at the bakery by my mom’s house in Monterrey. There’s just something about this gingerbread that makes me feel so cozy inside.
Find recipe below!
This is a small batch. I use a 1.6 qt glass loaf pan and it comes out perfect.
If baking in a dark pan, lower the temperature to 325 degrees.
- 1/2 cup sugar
- 1 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 cup shortening
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup molasses
- 1/4 cup buttermilk
- 1 egg
- 1 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon cinnamon
- Preheat oven to 350 Degrees and spray a loaf pan with cooking spray.
- Mix the sugar, flour, salt and shortening. (you can use a pastry cutter)
- Add the baking powder, baking soda, molasses, buttermilk, egg, ginger, cloves, and cinnamon, Mix again until just combined. (Don’t over mix)
- Bake 30-35 minutes or until firm in the center.
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