Easy Apple Gingerbread for the Cosiest House on Earth

Servings: 8 serving(s)

Prep time: 20 minutes

Total time: 1 hours 5 minutes

Cooking time: 45 minutes

Take me to the recipe

This easy apple gingerbread recipe is a great way to enjoy apples year round.

Easy apple gingerbread

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. 

In August I start baking 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 cottage.

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.

Easy apple gingerbread

This easy apple gingerbread recipe is a great way to enjoy apples throughout the year. Bake it as a snack cake (try half whole wheat flour) or dress it up with this sticky Molasses Cider Glaze


Easy Apple Gingerbread

Easy Apple Gingerbread

Easy Apple Gingerbread is quick to make and always moist and delicious. Bake it as a snack cake or dress it up with a sticky cider glaze.

  • Author: Bridget Oland


  • 1/2 cup oil (vegetable, olive, grapeseed, canola…)
  • 2 cups all-purpose flour, spooned in
  • 1 1/2 teaspoons baking soda
  • 1 tsp. ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/2 tsp. salt
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 cup brown sugar
  • 1 egg, room temperature
  • 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 wet mixture to the dry 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)


If you love this cake be sure to let us know in the comments below. And don’t forget to give it a star rating:)

If you love baking with apples try our recipe for Caramel Apple Crisp.

Caramel Apple Crisp is quick, easy and delicious.


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38 thoughts on “Easy Apple Gingerbread for the Cosiest House on Earth

  1. 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

    3. Leona says:

      Red Astrachans sounds like Astricans
      My grandparents had 3 trees in their orchard

    4. Beth says:

      There are several varieties of apples grafted onto one tree in my yard. One variety has the red veins, and I found a tag in the soil saying “Snow”. This could be the variety you mentioned. The apples are delicious – bright red and juicy.

  2. 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!

  3. Betty Ann says:

    Thanks for the recipe.

    1. Bridget Oland says:

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

  4. 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.

  5. Ellie says:

    My mom, rest her soul, used Crosby’s 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 Crosby’s 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.

  6. 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.

  7. Lynda says:

    My husband still uses Crosby’s 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!

  8. 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!

  9. Shirley M.Donovan says:

    Thanks for all these recipes with Molasses, I have tried a few and loved them all.

  10. Shirley M.Donovan says:

    Thanks for the recipes with Crosbys molasses. My mother always used molasses in her cooking. I have tried some of your recipes and have liked them

    1. Hi Shirley, I hope that some of our recipes remind you of your mom’s.

  11. Kaitlyn says:

    This was really tasty! I used a variety of apples the I just picked yesterday. The only thing I would change would be flouring the cake tin. I think a good spray of oil would have been enough to keep it from sticking, the flour left a bit of a chalky taste to the cake.

    1. Bridget Oland says:

      Thanks Kaitlyn. I’m so paranoid about cakes sticking. But you’re right — cakes taste (and look) better without the added flour.

  12. Dorothy Anne Delorey says:

    I made this today and it is awesome. So moist, taste like My Moms ginger cake.

    1. Bridget Oland says:

      Hi Dorothy, Thanks, having it compared to someone’s mom’s cake is a great compliment:)

  13. Mary says:

    Best ginger/apple cake I have ever made/eaten.
    Thank you for these awesome recipes.
    I have doubled the recipe and put it in a 9X12” pan
    Just about to go into the oven!

    1. Bridget Oland says:

      Hi Mary,
      Thanks for the idea to double the recipe. Great to have more and it lasts so well.

  14. Mae Baker-Westhaver says:

    I just have to tell you that Crosby’s Molasses is the only brand I know. My father used it for everything. He even made his version of pancake syrup with it. He would pour about 1/4 cup in middle of plate and then add Cider Vinegar. He then stirred it together and put his pancakes on the plate. Actually it tasted real good. I started using Crosby’s molasses when I got married in 1963 and have used it for so many things ever since. I just love it. Thanks for all the recipes.

    1. Bridget Oland says:

      Thanks Mae, it’s wonderful to read about your molasses memories.

  15. Barbara Bernard says:

    Made this Apple Gingerbread today. Soo delicious. The only thing I did different was cut the apples a little smaller. Tonight for dessert with Vanilla Ice cream or Whipped Cream. Either one will be good. Thanks for the recipe.

  16. Lynn Gould says:

    Made this cake today the smell while baking was amazing. This recipe is definitely a keeper enjoyed a slice with some whipped cream.

    1. Bridget Oland says:

      Hi Lynn, The scent is definitely one of the many benefits of baking gingerbread. Glad you found a new fav.

  17. Marie says:

    Great cake I have made it twice we love it

    1. Bridget Oland says:

      Hi Marie, Thanks, glad you found a new favourite.

  18. J. Sloan says:

    I made this today and it turned out great. The recipe was very easy to follow. I used heaping measuring spoons of all the spices because I like it spicy. It’s Fall in a cake pan and the house smells wonderful.

  19. Veronika says:

    It was delicious and will make another cake right.
    Super easy too. Thank you for this recipe.

    1. Bridget Oland says:

      You’re very welcome. Glad you enjoyed!

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