Gingerbread (From King Arthur Flour)

• 2 1/4 cups white whole wheat flour (or All-Purpose Flour)
• 1/4 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon clove
• 1/4 teaspoon nutmeg
• 1/2 cup unsalted butter, melted
• 3/4 cup molasses
• 1/4 cup water
• 1 large egg
• 1 cup buttermilk
• 1/2 cup crystallized ginger, diced (optional)

1. Grease and flour a 9" square pan. Preheat the oven to 350u0b0F
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves and nutmeg.
3. Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten.
4. Add the water, stirring until everything is moistened. Whisk together the egg and buttermilk. Stir into the batter until it's evenly combined. Stir in the crystallized ginger.
5. Pour the batter into the prepared pan, and bake for 30 to 35 minutes, until the cake just begins to pull away from the edge of the pan.
6. Remove from the oven and cool on a rack for 15 minutes before slicing; gingerbread is best served warm with whipped cream or ice cream.

whole wheat flour, sugar, baking soda, salt, ground ginger, cinnamon, clove, nutmeg, unsalted butter, molasses, water, egg, buttermilk, crystallized ginger

Taken from www.food.com/recipe/gingerbread-from-king-arthur-flour-329309 (may not work)