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spicy dark gingerbread

Square Pan Dark Gingerbread

Dark and spicy gingerbread baked in an 8 inch square pan. Different brands of molasses will most likely give you slightly different flavors. I used Brer Rabbit mild.
Course Dessert
Cuisine Southern
Keyword Dark Gingerbread, Spicy
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Anna
Cost 5


  • 1/2 cup molasses 144 grams**
  • 1/2 cup boiling water
  • 1/2 cup sugar 100 grams
  • 1/2 cup canola oil or vegetable oil
  • 1 large egg
  • 1 1/2 cups all-purpose flour 200 grams
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger
  • 3/4 teaspoon cinnamon (Can increase to 2)
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon nutmeg


  • Preheat the oven to 350 degrees F. Grease an 8 inch square glass or metal pan.
  • In a mixing bowl, mix together the molasses and boiling water. Add the sugar and stir until blended, then stir in the oil. Allow mixture to cool slightly, then add the egg and beat with a spoon until incorporated.
  • In a separate bowl, mix together flour, baking soda, salt and spices. Add to the batter and stir until blended.
  • Transfer to the greased pan and bake at 350 degrees F. for about 40 minutes but check at 30). It should feel firm and spring back when touched.


To save a measuring cup, I put the mixing bowl on a scale and pour 144 grams of molasses right into it.