Whipped cream and chopped candied nuts for servingoptional
Preheat oven to 350F. Lightly grease and flour an 8x8 square baking pan. Set aside.
In a large bowl with a handheld electric beater, beat butter, sugar, and molasses on low speed until smooth. Increase speed to medium and beat in yogurt, milk, egg, and vanilla until smooth and combined.
In a small bowl, whisk flour, baking powder, baking soda, salt, and spices. Gently fold flour mixture into liquid, stirring until just combined.
Scrape batter into prepared pan and smooth top. Bake gingerbread at 350F 25-30 minutes or until a toothpick comes out clean. Cool completely on a wire cooling rack before cutting into squares. Serve with whipped cream and chopped candied nuts if desired.
Store gingerbread in an airtight container at room temperature up to 5 days.