Unpredictable Ramblings : The Best Ginger Tea Bread aka Gingerbread

Christmas is almost here!! And that means baking!....for me at least. Almost all of us have our favorite Christmas food, whether it be a type of bread or a type of cookie. Below is one of the best
gingerbread 'bread' I have ever tasted. Seriously, I'm not joking. One of the neat things about this recipe is that it dates back all the way to 1760!

Ginger Tea Bread

3 eggs
1 cup sugar
1 cup molasses
1 cup oil- canola is what I usually use
1 tsp. cloves
1 tsp. cinnamon

2 tsp. baking soda
2 Tbsp. hot water

2 cup flour
1 cup boiling water.

Directions: Preheat the oven to 350 degrees Fahrenheit. Combine the first six ingredients in a large bowl and stir well.

One of the things I like to do is add the oil before the molasses. Then use the same measuring cup that I used for the oil for the molasses. That way, most of the molasses comes out and the measuring cup isn't as sticky.

After you finish stirring, leave the bowl and get a smaller bowl out for the baking soda. Dissolve the soda in 2 tablespoons of HOT water.

Then, add it to the molasses mixture.


You want to make sure that any soda left at the bottom of the bowl gets into the other mixture.

Stir in the flour and beat well.

After it's stirred, microwave a cup of water till it's boiling. Then..you guessed it...add it to the mixture. Stir just until mixed.


The mixture will be bubbly at first, then die down. It will also seem surprisingly watery and thin but that's a good thing.

Grease two bread pans. I like to do this while the water is microwaving.


I showed a picture of this because it is VERY IMPORTANT TO GREASE THE PANS A LOT!! This bread is very fragile, and if you don't grease them enough, the bread will break when it comes out of the pan.


This is another pan I sprayed just as much as the above. Look at how even with all that spraying, there is still stuff sticking to it.This shows how important it is to grease those babys!