Warm Apple Gingerbread
This is, by far, the best gingerbread recipe you will taste. The extra scent and taste of molasses combined with the hint of apple and cloves will bring you to a time when the family gathered about and shut off the television to simply talk. A comforting classic can actually bring the family together, and this is just such a recipe. Don't wait for the holidays to enjoy this time-honored dessert. I made this recipe using a bread pan instead of the usual 8-inch square pan.
For 1 Batch(es)
- 1 bread loaf pan or an 8-inch square pan
- Nonstick cooking spray
- 1 large apple, peeled, cored and roughly chopped
- 1 cup(s) molasses
- 1 cup(s) milk
- 1/4 cup(s) (1/2 stick) butter, melted
- 1 egg
- 2 cup(s) flour
- 1/2 cup(s) brown sugar
- 2 teaspoon(s) ground ginger
- 1 teaspoon(s) cinnamon
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) baking powder
- 1/4 teaspoon(s) ground cloves
Warm Apple Gingerbread Directions
- Preheat oven to 350-degrees F. Spray either an 8-inch square pan or 1 bread loaf pan with nonstick cooking spray. For a cake that is less high, use the 8-inch pan. For a higher bread, use the loaf pan. In the bowl of a blender, or food processor, pulse the apple, butter, molasses, egg, milk and apple until apple is pulp, about 15 seconds on high. Set aside while mixing together all dry ingredients in a large bowl, Combine the liquid with the dry until just incorporated. It is fine if lumps are present. Pour batter into prepared pan and bake 25-30 minutes if cooking in a loaf pan and less time in the 8-inch square pan, or until the center bounces back when touched and the sides have pulled away. It may look burnt around the edges, but it isn't, the sweet molasses has turned these sides into crunchy, sweet tidbits for the kiddoes to enjoy.
- Remove from oven to cool a couple of minutes before transferring to plate to slice and serve warm. Or refrigerate, covered, until cold before slicing and serving.