This is by far the best gingerbread recipe you will taste. The extra scent and taste of molasses combined with the hint of apple and cloves will bring you to a time when the family gathered about and shut off the television to simply talk. A comforting classic can actually bring the family together ”“ and this is just such a recipe. Don’t wait for the holidays to enjoy this time-honored dessert.

I made this recipe using two bread pans instead of the usual square pan, only because my children love the crispy, sweet edges of gingerbread, and this gives them twice the number of sides to enjoy.

Warm Apple Gingerbread

Nonstick cooking spray

1 large apple, peeled, cored and roughly chopped

1 cup molasses

1 cup milk

1⁄4 cup butter, melted

1 egg

2 cups flour

1⁄2 cup brown sugar

2 teaspoons ground ginger

1 teaspoon cinnamon

1 teaspoon baking soda

1⁄2 teaspoon baking powder

1⁄4 teaspoon ground cloves

2 bread pans or an 8-inch square pan

Preheat oven to 350 degrees. Spray two loaf pans, or an 8-inch square baking pan, with nonstick cooking spray.

In the bowl of a blender or food processor, pulse the apple, butter, molasses, egg and milk until the apple is pulp ”“ about 15 seconds on high. Set aside, while mixing together all dry ingredients in a large bowl. Combine the liquid with the dry mix until just incorporated. It is fine if lumps are present.

Evenly divide the batter into both prepared pans, and bake for 25-30 minutes, or until the center bounces back when touched and the sides have pulled away from the pan. It may look burnt around the edges, but it isn’t, the sweet molasses has turned these sides into crunchy, sweet tidbits for all to enjoy.

Remove from oven to cool for a couple of minutes before transferring to plate to slice and serve warm.

— Chef Jim Bailey is The Yankee Chef. Contact him at theyankeechef@aol.