I just LOVE Old Fashioned Gingerbread. It is a perfect Christmas treat, easy to make, and can be baked in loaves and given as gifts. This recipe is adapted from Miss Daisy’s Original Homecoming Cookbook. Miss Daisy says it came from a first edition cookbook dated 1796. I’ve revised it a little by increasing the sugar and adding vanilla. It’s perfect served with my Salted Caramel Fondue. I’ve baked 4 batches of this bread today for the debut of a new community event called Blue Christmas White Diamonds. This event is a fund raiser for McClain Christian Academy here in our home town. If you’re in the neighborhood tomorrow night, come on out and taste a sample!

• 2 3/4 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon (I like a little more)
• 2 teaspoons ground ginger (I used the roasted ginger)
• 1 stick soft butter
• 3/4 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup molasses
• 1 cup buttermilk

In a large bowl, sift together the flour, salt, soda, cinnamon, and ginger. Set aside.  In another large bowl, beat the softened butter until light and fluffy. Gradually add the sugar and continue beating with a mixer.  Then add the eggs one at a time, beating after each addition.  Add the molasses and beat some more.  Then alternately add the flour mixture and the buttermilk and mix until smooth after each addition.  Pour batter into a greased and floured 9×13 pan.  Bake at 350 degrees 35-40 minutes or until bread tests done with a toothpick.  Serve with some salted caramel fondue or whipped cream and fresh sliced bananas or lemon sauce. YUM!

This bread can also be baked in loaf pans or miniature loaf pans but you will need to increase the baking time for the regular loaf pans and decrease baking time for the mini loaves.

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