An excellent recipe for gingerbread. This gingerbread is soft, moist and sweet, with just the right amount of spice. Perfect any time of the year, especially around Christmastime.
My husband and kids loved this bread! I substituted applesauce for the butter and egg beaters for the eggs, it was just delicious! I also cooked it in two loaf pans, so I'd be able to share! - 29 Nov 2006 (Review from Allrecipes US | Canada)
We weren't sure to use dark or light brown sugar. We chose light and it turned out great! We put a bit of whipping cream on when we served it. - 11 Dec 2005 (Review from Allrecipes US | Canada)
Spactacular recipe! I didn't change anything except for not adding the almonds. This tastes excellent just the way it is. I took it to my son's preschool for a special snack and it was loved! I am making it again for Christmas right now. Only note I have to leave is that I used loaf pans and it definitely makes more than two! It overflowed all over, so now I am making it into four loaves, two cups of batter each. We'll see how it turns out! - 23 Dec 2007 (Review from Allrecipes US | Canada)