Gingersnaps are my all time favorite Christmas cookie, but this year I thought I would try something a little different. I found a recipe for Molasses bread in the Lion House Cookbook and added a few personal touches and I am pleased with the results. We ate a whole loaf so I will be making this again.

Gingersnap Bread

Gingersnap Bread


  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ginger
  • 1 egg
  • 1 cup all bran cereal
  • 1/2 cup raisins (optional)
  • 2 tablespoons shortening
  • 1/2 cup molasses
  • 3/4 cup hot water


  1. Whist together flour, baking soda, salt, cinnamon and ginger and set aside.
  2. In a large mixing bowl, beat egg until light and foamy. Mix in All Bran, raisins, shortening, and molasses. Add water, stirring until shortening is melted. Add dry ingredients, mixing only until combine.
  3. Spread batter evenly in greased and floured 9x5 pans. You can also use two smaller bread pans.
  4. Bake at 350 for 35 minutes.
  5. Let cool on a wire rack and serve warm.
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