Gingerbread Recipe

Name: Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 1/4 c. all-purpose flour; 1/2 c. sugar; 1 1/2 to 2 tsp. ground ginger; 1 tsp. baking powder; 1 tsp. ground cinnamon; 1/2 tsp. baking soda; 1/4 tsp. salt; 1 c. water; 1/2 c. butter flavored shortening or margarine; 1/2 c. molasses; 3 eggs; 1/2 c. chopped walnuts or almonds

Servings: persons

2 1/4 c. all-purpose flour
1/2 c. sugar
1 1/2 to 2 tsp. ground ginger
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 c. water
1/2 c. butter flavored shortening or margarine
1/2 c. molasses
3 eggs
1/2 c. chopped walnuts or almonds

1
In a large mixer bowl, mix 1 cup of flour, sugar, ginger, baking powder, cinnamon, baking soda and salt.
2
Add water, shortening or margarine and molasses.
3
Beat with electric mixer on low speed until blended, then on high speed for 2 minutes.
4
Add remaining flour and eggs; beat until blended.
5
Stir in nuts. Pour into greased pan.
6
Bake in a 350u00b0 oven for 20 minutes, or until toothpick inserted in center comes out clean.
7
Cool for 10 minutes on wire rack.

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 12 ingredients. The key ingredients include: 2 1/4 c. all-purpose flour, 1/2 c. sugar, 1 1/2 to 2 tsp. ground ginger, 1 tsp. baking powder, 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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