Gingerbread Recipe

Name: Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 5-ounce can fat-free evaporated milk; 2 teaspoons cider vinegar; Cooking spray; 1 cup all-purpose flour; 1 cup whole-wheat flour; 1 teaspoon ground ginger; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 3/4 cup honey; 1 6-ounce jar pureed baby-food sweet potatoes; 2 tablespoons egg substitute or 1 large egg white; 1 tablespoon plus 2 teaspoons canola or corn oil; 1/2 cup chopped peeled apple

Servings: persons

1 5-ounce can fat-free evaporated milk
2 teaspoons cider vinegar
Cooking spray
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 cup honey
1 6-ounce jar pureed baby-food sweet potatoes
2 tablespoons egg substitute or 1 large egg white
1 tablespoon plus 2 teaspoons canola or corn oil
1/2 cup chopped peeled apple

1
In a medium mixing bowl, stir together the milk and vinegar.
2
Let stand for 10 minutes.
3
Preheat the oven to 350F.
4
Lightly spray a 9-inch square baking pan with cooking spray.
5
Set aside.
6
Meanwhile, in a medium bowl, stir together the flours, ginger, baking soda, and cinnamon.
7
Set aside.
8
Add the remaining ingredients except the apple to the milk mixture.
9
Using an electric mixer on medium speed, beat until blended.
10
Gradually add the flour mixture, stirring well after each addition.
11
Fold in the apple.
12
Pour into the pan, gently smoothing the top.
13
Bake for 30 minutes, or until a wooden toothpick inserted in the center comes out clean.
14
Let cool on a cooling rack for at least 10 minutes before slicing.
15
(Per serving)
16
Calories: 211
17
Total fat: 3.0g
18
Saturated: 0.5g
19
Trans: 0.0g
20
Polyunsaturated: 1.0g
21
Monounsaturated: 1.5g
22
Cholesterol: 1mg
23
Sodium: 90mg
24
Carbohydrates: 44g
25
Fiber: 2g
26
Sugars: 25g
27
Protein: 5g
28
Calcium: 54mg
29
Potassium: 180mg
30
3 other carbohydrate
31
1/2 fat

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 13 ingredients. The key ingredients include: 1 5-ounce can fat-free evaporated milk, 2 teaspoons cider vinegar, Cooking spray, 1 cup all-purpose 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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