Sandra's Gingerbread

Thanksgiving is my family's favorite holiday because it's centered on togetherness, and the Furbers all like to be together! It's a tradition in our family that guests bring their favorite Thanksgiving recipe to our feast to be served along with our menu. Some of the recipes have been so delicious, we've added them to our own repertoire. This Gingerbread is one of those.

The recipe came from Sandra Nye, our back-door neighbor in Pocatello, Idaho. Sandra brought her gingerbread to one particularly large feast when I was a teenager and we've made it ever since. The gingerbread reminds me of my Dad, who can eat a whole pan of it by himself; of my Mom who always makes whipped cream from scratch to accompany the gingerbread; and my happy adolescent years in the small town of Pocatello.

Laurie Furber

Makes 8 servings


  • 1 egg
  • 2 Tablespoons molasses
  • ½ cup butter
  • 1 ½ cups sour milk
  • 1 cup sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon dried ginger
  • 1 teaspoon cinnamon

To sour milk:

  • Measure 1 ½ cup whole or 2% milk. Add
  • 1 ½ teaspoon plain vinegar or lemon juice.
  • Stir ingredients and let mixture sit for 10 minutes; milk will curdle slightly.


  • In one bowl, sift all dry ingredients together and then mix with the sour milk.
  • In another bowl, combine egg, molasses and butter. Mix all the ingredients together and pour into a greased and floured 9" square pan.
  • Bake at 350 degrees F for 45-50 minutes or until done.