Gingerbread

Gingerbread

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For me, gingerbread is high on the list of “comfort” foods. Smother it with home made applesauce and all is right with the world!

Gingerbread

By Gloria Kobrin Published: January 24, 2014

  • Yield:

  • 12 Servings
  • Cook time:

  • 50 mins

Ingredients

  • 3 1/3 Cups Flour
  • 1 Cup Sugar
  • 2 1/2 Teaspoons Baking Soda
  • 1 1/2 Teaspoons Salt
  • 3 Teaspoons Ground Ginger
  • 1 1/2 Teaspoons Cinnamon
  • 2 Large Eggs
  • 1 Cup Molasses
  • 1/8 teaspoon minced fresh ginger
  • 1 Cup Vegetable Oil
  • 1 Cup Boiling Water
  • Non-Dairy Baking Spray

Equipment

  • Rubber Spatula
  • 13x9x2 Baking Pan
  • Electric Mixer
  • Cooling Rack

Directions

  1. Preheat oven to: 350˚ F. Spray baking pan.
  2. Pour dry ingredients into mixing bowl. Mix well on low speed.
  3. Add remaining ingredients. Begin mixing on low speed. As batter gets thicker, increase speed of mixer. Be sure to scrape down the sides and the bottom of the mixing bowl with a rubber spatula as ingredients are blended.
  4. Scrape batter into prepared baking pan. Bake gingerbread 35-40 minutes. The top should spring back when touched lightly. Cool on a rack.
  5. Cut gingerbread into small squares and serve warm with fresh applesauce.

One Comment

  1. Gloria, I made your gingerbread this morning in large muffin and mini Bundt tins. Absolutely delicious!! I substituted 1-to-1 GF flour and used organic cane sugar. Also, to each muffin I mixed in dried cherries, dairy-free chocolate chips, raisins, or pecans. Thank you for another great recipe! I shared it in one of my food groups with the link to this site.

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