Extra Gingery Bread

I used nutmeg in place of cloves because I didn't have any cloves and used the squeeze ginger since I didn't have candied ginger. Also, used brown sugar in place of the molasses. I made muffins instead of bread and they turned out great.

I used nutmeg in place of cloves because I didn't have any cloves and used the squeeze ginger since I didn't have candied ginger. Also, used brown sugar in place of the molasses. I made muffins instead of bread and they turned out great.

I just love this recipe. It tastes like a luxury version of the Mcvities Jamaica Ginger cake that I remember from home!!! I Used the recipe to make 2 x 1 lb loaves, which I baked for 45 minutes. I used Sorghum Mill, muddy pond Molasses from Tennessee (given to me by a friend on a visit there earlier in the year). I just love the strong ginger taste to this bread, the slightly crunchy crust and the aroma while cooking was just heavenly!

Yummmmm! This ginger bread is exactly what I was looking for.. I used half WW half AP flour, half brown half white sugar, applesause instead of juice, and reduced the molasses by about 1/3. I also didn't have fresh ginger so I doubled the ground ginger, and I had to sub nutmeg for the cloves and it was fine. I only baked it for 30 mins, then I turned the oven off and left it to cool inside. Served it warm with vanilla ice cream and it was to die for! Love it, thank you for the great recipe!