Gingerbread Recipe

Name: Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 ½ cups flour; 1 cup sugar; 2 teaspoons ground ginger; 1 teaspoon cinnamon; ½ teaspoon ground nutmeg; ¼ cup cold butter, cut into small pieces; ¼ cup vegetable shortening; 1 egg; 3 tablespoons molasses; 1 cup buttermilk; 2 teaspoons baking soda; ¾ teaspoon salt

Servings: persons

cooking spray
1 ½ cups flour
1 cup sugar
2 teaspoons ground ginger
1 teaspoon cinnamon
½ teaspoon ground nutmeg
¼ cup cold butter, cut into small pieces
¼ cup vegetable shortening
1 egg
3 tablespoons molasses
1 cup buttermilk
2 teaspoons baking soda
¾ teaspoon salt

1
Coat the BOTTOM ONLY of a 9 in square pan(or other pan) with cooking spray.
2
Mix the flour, sugar, ginger, cinnamon, and nutmeg in a large bowl.
3
Cut in the butter and shortening to make a crumbly mixture.
4
Scoop out 1/4 cup of this mixture and set aside.
5
Stir egg and molasses into the mixture.
6
Add buttermilk, baking soda and salt.
7
Stir until well combined (there will be some lumps).
8
Pour into prepared pan.
9
Sprinkle reserved mixture evenly over top.
10
Bake for 30 minutes or until toothpick comes out clean in preheated oven at 350 degrees.

907

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: cooking spray, 1 ½ cups flour, 1 cup sugar, 2 teaspoons ground ginger, 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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