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Gingerbread with Chantilly Cream

 Gingerbread with Chantilly Cream
An old-fashioned family favorite, this treat has never lost its popularity during the holidays. A blend of ginger, cinnamon and nutmeg make the bread extra flavorful…and my guests always comment on the “cute” dollop of whipped cream on top! —Pam Holloway, Marion, Louisiana
9 ServingsPrep: 15 min. Bake: 35 min.


  • 1/2 cup shortening
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 1 egg
  • 1 cup hot water
  • 1 cup molasses
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 cup heavy whipping cream
  • 1 teaspoon confectioners' sugar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract


  • In a large bowl, cream the shortening and sugars until light and
  • fluffy. Beat in egg. Beat in water and molasses. Combine the flour,
  • baking soda, ginger, cinnamon, salt and nutmeg; gradually add to
  • creamed mixture and mix well.

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Gingerbread with Chantilly Cream (continued)

Directions (continued)

  • Pour into a greased 9-in. square baking pan. Bake at 350° for
  • 33-37 minutes or until a toothpick inserted near the center comes
  • out clean.
  • In a small bowl, beat cream until it begins to thicken. Add
  • confectioners' sugar and vanilla; beat until stiff peaks form. Serve
  • with warm gingerbread. Yield: 9 servings.
Nutritional Facts: 1 serving (1 piece) equals 427 calories, 21 g fat (9 g saturated fat), 60 mg cholesterol, 368 mg sodium, 55 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.