Gingerbread has been a favorite of mine since as long as I can remember. Yet, as I type this out I can’t recall my first memory of gingerbread or when I really became such a lover of it. Can you?
For those who can’t commit to gingerbread, this is the recipe for you. For those who love gingerbread, this is also the recipe for you. It’s the lightest, and by lightest I mean it’s practically airy, gingerbread dessert ever. It’s so moist it’s almost unbelievable.
First of all, it’s not really gingerbread. It’s gingerbread quick bread. So it’s practically cake, right? Let me know if you make it and have a better name for it. “Gingerbread Quick Bread” doesn’t really have the same ring to it as “Gingerbread Cake.” I’m up for suggestions!
It has molasses, ginger, and your typical warming spices, but it’s quite subtle. (If I just disappointed you because you live for spice, feel free to up the spices! It’s very easy to customize). The cake is made with oil, rather than butter, which contributes to the moistness. Not to mention the ease in making it since you can ditch the electric mixer and whisk the ingredients together instead.
Luckily, I had help polishing off this gingerbread. I’d previously traumatized my husband, Fabien, when I made the ultra spicy Iced Gingerbread Molasses Bars and Spicy Ginger Molasses Bars. He was also caught off guard with the Mexican Brownies I left on the counter. This time however, the texture must have appealed to him…or maybe the smell wafting through our apartment. Whatever it was, after the first bite, there were many more bites and poof, it was gone.