Crystallized Ginger Gingerbread

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“As a part of my annual Christmas celebration, I always make gingerbread. I've experimented with several versions, and I like this the best. It is a traditional gingerbread that is prepared in a loaf pan--not the dry cookie kind. The key to this recipe is the addition of ginger in both crystallized and ground form...the result is dark, moist, and has LOTS of ginger flavor. Perfect with a cup of coffee or hot cider! It also freezes well for later use.”
1hr 10mins
12 slices

Ingredients Nutrition


  1. Preheat oven to 350°F Line a 9 x 4 inch loaf pan with parchment paper.
  2. In a bowl, combine the dry ingredients (flour, baking soda, crystallized ginger, ground ginger, cinnamon, allspice and nutmeg).
  3. In another bowl, beat butter and granulated sugar until fluffy, then stir in molasses. Add eggs one at a time, beating continuously.
  4. Stir the flour mixture into the butter mixture in 3 additions, alternating with the yogurt/buttermilk and beginning and ending with the flour; mix until smooth.
  5. Pour the batter into the pan and spread until even and sprinkle with raw sugar.
  6. Bake 50 minutes or just until the gingerbread is golden and springy to the touch, and a toothpick comes out clean.
  7. Let the loaf stand for a few minutes, then turn the loaf out and carefully peel off the parchment paper. Serve warm, or later!

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