The type that I bake is denser than a cake but not as dense as whole grain bread. I always just eyeball it but is there a temp for this? Like bread, 200f? Seems like I usually overcook it a little. It's a once a year thing so...memory not so good.
Few things are cozier than a piece of warm gingerbread on a brisk, cold night. The beauty of fresh gingerbread is finding the perfect texture—delicate yet dense—so we add in hearty whole-wheat flour to give this a great base.