Ingredients for Jamaican Gingerbread
- Unsalted Butter
- 1 cup molasses
- 1/2 cup honey
- Light Brown Sugar
- 2 large eggs
- 1 cup sour cream
- Zest of 1 lemon
- Vanilla Extract
- All Purpose Flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- Ground Ginger
- Ground Cinnamon
- Ground Allspice
- Ground Cloves
- Ground Nutmeg
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How to Make Jamaican Gingerbread
- Preheat oven to 350°F (175°C).
- Grease a 9x4x2 1/2 inch loaf pan and line the bottom with parchment paper. Alternatively, prepare four mini-loaf pans.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup molasses, 1/2 cup honey, and 3/4 cup packed light brown sugar using an electric mixer until light and fluffy.
- Add 2 large eggs one at a time, mixing well after each addition.
- Stir in 1 cup sour cream, the zest of 1 lemon, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon ground allspice, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined. Do not overmix.
- Pour batter into the prepared loaf pan(s).
- Bake for 55-60 minutes for a large loaf, or 30-35 minutes for mini-loaves, or until a wooden skewer inserted into the center comes out clean.
- Let the gingerbread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Once cooled, peel off the parchment paper and enjoy! Consider adding a lemon glaze, cream cheese frosting, or whipped cream for an extra touch of deliciousness.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
136g
Fat
49g
Carbs
21g
