Recipes Gingerbread Be the first to rate & review! This recipe makes twice as much gingerbread as you'll need for the eel canapés, but you'll be happy to have a mild, not-too-sweet loaf around the house to snack on during the holidays. By Susan Regis Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 2 8-by-3-inch loaves Ingredients 2 large eggs (at room temperature) ½ cup molasses ½ cup brown sugar 6 tablespoons unsalted butter (softened) 6 tablespoons vegetable shortening 2 ½ cups all-purpose flour 2 teaspoons baking soda ¾ teaspoon ground ginger ½ teaspoon ground cinnamon ½ teaspoon freshly grated nutmeg ½ teaspoon baking powder ¼ teaspoon ground cloves 1 cup boiling water Directions Preheat the oven to 350°. Grease and flour two 8-by-3-inch loaf pans. In a large bowl, beat the eggs with an electric mixer until foamy. Beat in the molasses, brown sugar, butter and shortening. Sift in all of the dry ingredients and stir with a wooden spoon until incorporated. Stir in the boiling water until the batter is smooth. Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the loaves cool slightly in the pans, then turn them out onto a rack to cool completely. Make Ahead The gingerbread can be well-wrapped and refrigerated for up to 1 week or frozen for up to 1 month. Rate it Print