Cajun Gingerbread
Spice up your dessert game with this bold and flavorful Cajun Gingerbread, a unique twist on the classic holiday treat! Infused with warm spices like ground ginger, cinnamon, nutmeg, and cloves, this gingerbread takes a daring leap with a hint of Cajun seasoning, adding a subtle kick that perfectly complements the molasses-rich batter. Crafted with simple pantry staples, this recipe combines buttery richness, dark brown sugar sweetness, and a tender crumb for a loaf that’s irresistibly moist and aromatic. Ready in under an hour, this gingerbread makes for an impressive dessert or snack, and a dusting of powdered sugar adds a touch of elegance. Whether you're serving it with coffee or as a festive holiday centerpiece, this Cajun Gingerbread is sure to leave a lasting impression! Keywords: Cajun gingerbread, spiced gingerbread recipe, holiday dessert ideas, unique gingerbread loaf, easy gingerbread recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon Cajun seasoning (optional, for a spiced edge)
- 1 teaspoon baking soda
- 0.5 cup unsalted butter, softened
- 0.5 cup dark brown sugar, packed
- 0.75 cup molasses
- 1 large egg
- 0.75 cup whole milk
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, Cajun seasoning (if using), and baking soda. Set aside.
In a large mixing bowl, cream the softened butter and brown sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Mix in the molasses until combined, then beat in the egg until the batter is smooth and well mixed.
Gradually add the dry mixture to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing gently after each addition until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let the gingerbread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Optional: Once cooled, dust the top with powdered sugar for a decorative finish before slicing and serving.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 215 mg | 9% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 37.7 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 530 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
