Gingerbread Recipe

Name: Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: vegetable oil spray; 1 c. dark molasses; 1/2 c. firmly packed brown sugar; 1/2 c. acceptable vegetable oil; 1/2 tsp. cinnamon; 1/2 tsp. cloves; 1/2 tsp. nutmeg; 1 tsp. ground ginger; 1 c. boiling water; 2 1/2 c. all-purpose flour (unsifted); 1 tsp. baking soda; 2 Tbsp. hot water

Servings: persons

vegetable oil spray
1 c. dark molasses
1/2 c. firmly packed brown sugar
1/2 c. acceptable vegetable oil
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1 tsp. ground ginger
1 c. boiling water
2 1/2 c. all-purpose flour (unsifted)
1 tsp. baking soda
2 Tbsp. hot water

1
Preheat oven to 350u00b0.
2
Lightly spray an 8-inch square baking pan with vegetable oil.
3
In a large bowl, blend together molasses, brown sugar, oil and spices.
4
Stir in boiling water.
5
Mix in flour; set aside.
6
In a small bowl, dissolve baking soda in 2 tablespoons hot water; stir to mix well.
7
Add to batter.
8
Bake in prepared baking pan 30 minutes.
9
Remove from oven and slice into 12 equal portions.
10
Serve warm.

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: vegetable oil spray, 1 c. dark molasses, 1/2 c. firmly packed brown sugar, 1/2 c. acceptable vegetable oil, 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

How did you like this recipe?

Frequently Asked Questions