Hi Bold Bakers!
No, we won’t be building a house out of this gingerbread. My Sticky Gingerbread recipe, also known as a Jamaican gingerbread, isn’t a hard cookie — it’s a delicious loaf of molasses, ginger, and cinnamon!
Growing up in Ireland, this bread was a staple. We always had a slice with some warm butter with our cup of tea or coffee. The warm spices just beg to be paired with a good cup of tea!
My Homemade Sticky Gingerbread is so incredibly moist and just a soft, lovely texture; it also has a wonderful sticky top. It’s a nostalgic goodie for a lot, I’m sure!
What is Jamaican Gingerbread?
Jamaican Gingerbread, which actually is from Jamaica, is a popular loaf that is a favorite in many households. It’s sold pre-made, but those are often disappointing. When it’s made at home, you’re guaranteed to have a sticky and flavorful gingerbread.
To me, this bread is the perfect amount of sweet and spicy, and it is baked the way you would make something like my Pumpkin Banana Bread.
What You Need To Make Sticky Gingerbread
How To Make Sticky Gingerbread
Ready to make two lovely loaves of this delicious bread? Here’s how you do it (and don’t forget to get the full recipe with measurements, on the page down below):
- Gently heat butter, sugar, and molasses in a large pot until melted. Set it aside to cool.
- Once that mixture is cooled, beat the eggs together and then whisk them into the molasses mixture.
- Sift the flour, spices, and salt over the molasses mixture and whisk until it is just combined.
- In the microwave or a pot on the stove, warm the milk. Whisk the baking soda into the milk. It will bubble, which means it is activated.
- Whisk the milk into the mixture until well combined. This will be a thin batter, so don’t worry!
- Pour the batter into two greased and parchment paper-lined 9×5″ loaf pans.
- Bake in a preheated 300°F (150°C) oven for 45 minutes.
- Cover the pans with aluminum foil and continue baking for another 15 minutes. This is what will give you the sticky, moist gingerbread!
- Take the loaves out of the oven and keep the tin foil on until it is completely cold.
Gemma’s Pro Chef Tips For Making Sticky Jamaican Gingerbread
- This gingerbread freezes perfectly! So even if you don’t eat two loaves right away, it will store well.
- Be sure to have your eggs come to room temperature for this recipe as they get added to a warm liquid.
- Putting tin foil on the top towards the end of baking is key to achieving the sticky top!
- Molasses and treacle are interchangeable; you can use treacle in this recipe.
- Molasses is a key ingredient in gingerbread. Don’t have any? Make your own Molasses Substitute!
- Brown sugar gives the gingerbread a deep, caramel flavor. You can easily make your own Brown Sugar!
How Do I Store Sticky Gingerbread?
Leftover sticky Jamaican gingerbread can be stored at room temperature for up to 2 days — and, just so you know, the flavor gets even better as it sits!
Make More Bread!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Prep Time 20 mins
Cook Time 1 hr
Warm, spiced, and above all else, sticky, my Sticky Gingerbread recipe reminds me of growing up in Ireland with a cup of tea.
Author: Gemma Stafford
Servings: 2 loaves
Ingredients
- 2 sticks (8oz/225g) butter
- 1 cup (8oz/225g) light brown sugar
- ¾ cup (8oz/225g) molasses (Treacle)
- 2 large eggs room temperature
- 3 cups (15oz/425g) all-purpose flour
- 2 teaspoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
- 1 ¼ cups (10floz/300ml) whole milk
- 2 teaspoons baking soda
Instructions
Preheat the oven to 300°F (150°C). Grease and line two 9x5” loaf pans.
In a large pot, gently heat the butter, sugar, and molasses until melted. Set aside to cool down. Once cooled, beat the eggs together before whisking into the molasses mix. .
Sift the flour, spices, and salt over the molasses mix and whisk in until just combined.
Warm the milk in the microwave or in a pot on the stove. Whisk the bicarbonate (baking soda) into the milk. You will see it bubble and activate.
Whisk the milk straight into the treacle mix until well combined. You will notice this is a thin batter, that's ok. Pour the batter into your prepared pans.
Bake at 300°F (150°C) for 45 minutes. Then cover the pans with aluminum foil and continue baking for a further 15 minutes. This step is very important as it creates a lovely sticky, moist gingerbread.
Once the hour is up take them out of the oven, leaving the foil on until they are completed cold to get a moist, sticky top. Enjoy as-is or with butter. Store at room temperature for up to 3 days. P.S the flavor just gets better as it sits.
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