Easy apple gingerbread for the cosiest house on earth

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Easy apple gingerbread

We have six apples on our apple tree this year. They’re lovely and red and almost ready to be picked.

This is cause to celebrate: We have orchard aspirations for our yard but also live in a neighbourhood overrun with deer so we’re just happy that our trees are still standing and haven’t been nibbled down to stumps.

While we wait for our trees to develop we’re happy to pick apples at a friend’s house and buy baskets at local markets.

Amelia apple picking

In August we start with yellow transparent, the delicate, soft skinned apples that are the first to appear and make lovely galettes and apple sauce. Now we’re onto Paula Reds, crisp tart baking apples that are my favourite of all. We’ll move next to Cortlands and by the time Thanksgiving arrives we’ll be picking McIntosh apples at the u-pick near our camp.

My son has a “secret” tree somewhere near our home, on the edge of field, long forgotten by all but the local deer. It must be at least 100 years old and who knows what variety. The apples he gathers are blemished but big and perfect for making apple sauce. Someday soon I imagine he’ll arrive home with a peck’s worth tied up in his jacket.

Easy apple gingerbread

Because we struggle so much with our own little trees we’re in awe of the abandoned trees along roadsides and fields that continue to produce bumper crops year after year without pruning or care.

There’s nothing like crisp fall apples and the smell of them cooking in the kitchen as the light fades late in the afternoon makes me feel like I have the cosiest house on earth.

Add a little spice to that smell and you’re practically in a Norman Rockwell painting.


Easy apple gingerbread

Easy apple gingerbread

Slightly adapted from Happy Yolks

  • 1/2 cup oil
  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 tsp. ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/2 tsp. salt
  • 1/2 cup Grandma Fancy Molasses
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • ½ cup boiling water
  • 4 tart apples peeled and cut into 1/2 inch chunks
  1. In a medium bowl whisk the flour, baking soda, ginger, cinnamon, cloves, and salt.
  2. In another bowl whisk oil, molasses, brown sugar, egg, vanilla and ½ cup boiling water.
  3. Add the flour mixture and stir just until combined.
  4. Gently fold in the apples.
  5. Scrape batter into a greased and floured 9” round cake pan.
  6. Bake at 350 F for 45 minutes (or until a tester comes out clean)

Best eaten on the day it’s made.

If you love cooking with applies try our Apple cake with molasses cider glaze.

Apple cake with molasses cider glaze

One more thing…

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Here’s to eating well, everyday,

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17 thoughts on “Easy apple gingerbread for the cosiest house on earth

  1. Pamela says:

    My mother-in-law talked about an apple gingerbread her mother made but didn’t have a recipe for it. Like most recipes they were made from memory. I am going to try this to surprise her and bring back wonderful memories for her. Thank you for sharing.

    1. Bridget Oland says:

      Hi Pamela, I love how recipes can bring back wonderful memories. I hope that you and your mother in law enjoy the gingerbread!

  2. Lynda says:

    My husband still uses Grandma Molasses molasses every morning on biscuits. I love the fall and cannot wait to make a lot of these recipes because they remind me of Mom and my childhood. Thanks

    1. Bridget Oland says:

      Hi Lynda, I’m so pleased that these recipes bring back font memories. Enjoy!

  3. Gillian V says:

    There is a large section of wild ground not too far from us with quite a few different trees and bushes bearing fruit. Of course it is all windfall now, and I cannot identify everything that is there, but knowledgeable families could supply themselves for the winter: jam, jelly, compote, applesauce, and variations thereof.
    Does your cake freeze? I shall have to try it very soon, but I plan on eating and not freezing?

    1. Bridget Oland says:

      Hi Gillian, Now that is my dream…to have part of my yard devoted to fruit trees and bushes. I haven’t tried freezing the apple gingerbread but suspect that the texture of the apples would be off once thawed.

  4. Ellie says:

    My mom, rest her soul, used Grandma Molasses Molasses all her life. We ate it on bread, pancakes, toast and of course she use it in her baking. Now that she has passed away, I continue to use the Grandma Molasses Molasses in my home.

    1. Bridget Oland says:

      Hi Ellie, I’m so pleased that molasses reminds you of your mom. I bet she had some wonderful old recipes.

  5. alice C Cook says:

    I love molasses, and I’m going to be sharing snack cakes and cookies and bars with hard workers for next six weeks

    1. Bridget Oland says:

      Hi Alice, Lucky for the workers! I’m happy that we have lots of easy recipes for you to choose from.

  6. Betty Ann says:

    Thanks for the recipe.

    1. Bridget Oland says:

      You’re welcome Betty Ann. I hope that you enjoy it.

  7. Helene says:

    We went apple picking on Saturday and they had Lobo and McIntosh ready at this time. Your cake looks so moist, would be good with a dollop of whipped cream.

    1. Bridget Oland says:

      Hi Helene, Yes, the cake is really moist. Whipped cream would be a nice addition!

  8. Grace says:

    Do you know the name of the apples that had a slight tinge of pink veins in them. When I was a child we called them “snow apples” but I haven’t seen any for a long time. Any help would be appreciated.


    1. Bridget Oland says:

      Dear Grace, I know exactly the apples that you mean. I always loved them too. I’m wondering if they’re melbas but will check with my mom and get back to you.

    2. Bridget Oland says:

      > Hi Grace — I have been asking around about the apples with the red veins and the variety could be Macouin. My mom said we always got them when I was little but you don’t see them anymore. I believe that they’re related to MacIntosh apples

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