Oh sweet ginger!

It's been a long time since a Tasty recipe has been posted. The house in Providence is officially rented, I have one final and a paper left before I complete my first year of grad school and Jack has been busy with shoots and the New York Photo Festival. 
As Jack attends the closing day of the festival, I have stayed behind to enjoy a day of cooking, cleaning and maybe even some studying. 

I saw this recipe in a magazine. Jack loves my carrot ginger soup, so I thought that I couldn't go wrong with ginger bread and ginger honey butter.I've run into a lot of people recently who claim to hate ginger. I too have not always been a fan, but this recipe and the carrot soup recipe have a sweet taste to them and not the bite that ginger haters seem to fear.

It taste great, but it's a little too cake like for me. I need to figure out a way to make it more bread-like. 

Bread:
8 tbsp. unsalted melted butter
2 cups flour
1/3 cup sugar
1 tsp kosher salt
1 tsp baking soda
1 tsp cinnamon
2 tsp ground ginger
1/4 tsp freshly ground black pepper
1 cup molasses
1 egg
1/2 buttermilk
1/4 cup hot water

Butter:
a little over half a stick of unsalted butter
2 tbsp honey
1 one inch piece of fresh ginger grated (about a tsp)
1 tsp cinnamon

Bread
-heat oven to 350
-stir together dry ingredients
-stir in melted butter
-add all remaining ingredients
-pour batter into 8 inch greased square pan
-bake 45-50 mins

Butter:
-combine all ingredients
-using handheld mixer mix ingredients well
-refrigerate at least half and hour