Gingerbread Recipe

Name: Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 5 Tbsp. butter; 2 eggs, beaten; 1/2 c. mandarin juice; 2 c. unbleached flour; 1 Tbsp. baking powder; 1 tsp. salt; 1/2 c. wheat germ; 2/3 c. dates, chopped; 3/4 c. honey; 2 Tbsp. mandarin peel; 1/2 c. plain yogurt; 1/2 c. soy flour; 2 tsp. ground ginger; 1/2 tsp. baking soda; 1/4 c. whole wheat flour

Servings: persons

5 Tbsp. butter
2 eggs, beaten
1/2 c. mandarin juice
2 c. unbleached flour
1 Tbsp. baking powder
1 tsp. salt
1/2 c. wheat germ
2/3 c. dates, chopped
3/4 c. honey
2 Tbsp. mandarin peel
1/2 c. plain yogurt
1/2 c. soy flour
2 tsp. ground ginger
1/2 tsp. baking soda
1/4 c. whole wheat flour

1
Cream butter, honey, eggs and mandarin peel.
2
Add mandarin juice and yogurt.
3
Sift together unbleached flour and soy flour, baking powder, ginger, salt and baking soda.
4
Add to creamed mixture, stirring just enough to moisten dry ingredients.
5
Stir in wheat germ, whole wheat flour and nuts.
6
Pour into buttered 9 x 5 x 3-inch loaf pan and bake in 350u00b0 oven for 30 minutes.
7
Reduce heat to 325u00b0 and bake 25 to 20 minutes longer or until bread tests done.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 Tbsp. butter, 2 eggs, beaten, 1/2 c. mandarin juice, 2 c. unbleached flour, and more.

Yes, Gingerbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread

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