The key is in the name - Ginger "bread". And while I will in no way dispute the awesomeness of gingerbread cookies, as well as any houses created from this most festive of building materials, once you have had a slab of this warm, soft, spicy quick bread with a divine heap of softly beaten whipped cream; well, it's positively Himmlisch. (heavenly/divine)
I am sure this could be baked in a normal loaf pan, but for my family, it's all about the crust on the top with the soft and moist crumb underneath, so we have always baked it in a shallow 7 1/2 x 11 or 8 x12 (older size) baking dish versus an actual loaf pan (9x5x3). It's even better the next day after the spices have had a chance to meld into the cake a little (just like most spice cakes) but it never lasts that long around here.
370 g (13 oz)(3 cups; sifted before measuring) AP Flour
1 tsp Baking Soda
1 tsp Kosher Salt
2 tsp Ground Ginger
2 tsp Ground Cinnamon
114 g (4 oz) (1/2 cup) Unsalted Butter
198 g (7 oz) (1 cup) Granulated Sugar
2 Large Eggs
237 ml (8 oz) (1 cup) Molasses
237 ml (8 oz) (1 cup) Buttermilk
Butter and flour a baking dish (7 1/2 x 11) and preheat the oven to 350F (180C) (Gasmark 4) degrees.