Maple Gingerbread

This recipe results in a delicious non-traditional gingerbread. Although it can be made any time of year, I made this for Christmas this year. I found this recipe in Mom's cookie recipe box. The recipe is a type of quick bread recipe, rather than cookie recipe. But when made in a large pan, it can be cut into cookie-sized pieces and included in a holiday cookie plate.

The recipe uses maple syrup instead of molasses or dark brown sugar, which gives traditional gingerbread its darker coloring. So, this gingerbread is lighter in color and does not appear to be gingerbread. But it is a delicious variation of gingerbread. Next time I make this gingerbread, I might try a cream cheese frosting. This time, I added chopped candied ginger, which added a nice extra zing to the gingerbread.

Maple Gingerbread 

• 1 cup maple syrup
• 1 cup sour cream
• 1/4 cup melted butter
• 1 egg, well beaten
• 2 1/3 cup flour
• 1 3/4 tsp. baking soda
• 1 1/2 tsp. ginger
• 1/2 tsp. salt
• 1/4 cup chopped candied ginger

Combine syrup, sour cream, butter, and egg; beat well. Gradually add in flour, baking soda, ginger, salt. Beat until smooth. Blend in the candied ginger. Turn into a greased 9X13 pan and press to even the dough. Bake at 350 for 30 minutes or until done. Allow to cool before cutting. Enjoy!