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Festive Chocolate Chip Gingerbread Recipe

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By Capper's Farmer | May 14, 2018

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This bread works great for a quick breakfast and can be made ahead of time, thrown into the freezer and pulled out to thaw when you are ready for it. Works great for busy mornings!
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  • 15 servings



  • 2-1/2 cups flour
  • 1/3 cup unsweetened cocoa
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1 cup molasses
  • 1 egg
  • 1 cup boiling water
  • 1 cup chocolate chips
  • Vanilla Butter Glaze (recipe follows)

Vanilla Butter Glaze:

  • 3 tablespoons butter, melted
  • 2-1/4 cups powdered sugar
  • 3 tablespoons water
  • 1-1/2 teaspoons vanilla extract


  • In a medium bowl, stir together flour, cocoa, baking powder, ginger, baking soda and cinnamon.
  • In a large bowl, beat butter, sugar and molasses.
  • Mix in egg. Add flour mixture alternately with water, stirring just until blended.
  • Stir in chips. Pour into a 10-cup fluted tube pan that has been sprayed with nonstick baking spray and sprinkled with flour.
  • Bake at 350°F. for 40 minutes, or until a toothpick inserted near center comes out clean.
  • Cool in pan for 15 minutes. Invert cake onto a wire rack. Cool completely. Vanilla Butter Glaze:In a medium bowl, mix all ingredients until well-blended and smooth. Let stand for 5 minutes. Spoon over completely cooled cake. Let stand until set.

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