Buttermilk Gingerbread

Cream a stick of softened unsalted butter with a half cup of light brown sugar, beat until fluffy, and mix well with two eggs and a half cup of sorghum molasses. Mix one and a half cups of flour with a half teaspoon of baking soda, a heaping tablespoon of ground ginger, a teaspoon of cinnamon, and a quarter teaspoon each of ground cloves and allspice. Add two teaspoons pure vanilla extract and a half cup buttermilk. Pour batter into a buttered loaf pan and bake at 350 for about an hour, until the loaf pulls from the edges. Cool before slicing.


One Reply to “Buttermilk Gingerbread”

  1. Thatsounds wonderful. I’m going to try it with my gluten free flour (I have Celiac, so I can’t eat any gluten) and I’ll let you know how it comes out.

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