Honey Gingerbread
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Gingerbread loaves made with honey dusted with powdered sugar. (Photo by Charlotte Ekker Wiggins)
Honey Gingerbread
I’ve always loved gingerbread, especially the dark kind made with molasses. Not everyone agrees so this year I made gingerbread with honey instead.
It’s a one to one exchange so it’s easy to do, and if you have fall honey, which is typically the darker honey, the closer the gingerbread will look to the original. The taste will still be lighter than dark molasses but the gingerbread color will be closer to the traditional dark gingerbread color.
Honey Gingerbread Recipe
1.5. cups flour
1 tablespoon baking soda
1.25 teaspoon ginger
1.25 teaspoon cinnamon
1/2 cup shortening
1/2 cup packed brown sugar
1 egg
1/2 cup honey
1/2 cup cold tea
To Make:
Sift flour, soda and spices together. Cream shortening and brown sugar. Beat in egg and honey. Add tea and flour mixture to creamed mix.
Pour batter into greased pans. Fill not more than half full or the batter will spill over.
I used tiny bread pans so I could wrap small individual loaves as gifts.
Don’t fill more than half or the batter will spill over. (Photo by Charlotte Ekker Wiggins)
Bake in 350 degree oven for 20 minutes or until cooked through.
You can cut off any spillover after removing from oven and allowing loaves to cool. (Photo by Charlotte Ekker Wiggins)
Serve warm with whipped cream, ice cream or applesauce. Or the way I like it, slightly dusted with powdered sugar.
Yield 6 servings.
With the individual loaves I made little gift packs with one gingerbread with honey loaf, my favorite tea bags and some honey with a honey dipper.
Small loaves packed in gift tins with tea and honey. (Photo by Charlotte Ekker Wiggins)
Gingerbread also freezes well so if you make extra loaves, you can save some to enjoy later.
