GingerBread Recipe

Name: GingerBread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 cups flour; 2 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon allspice; egg substitute (to equal 2 eggs); ½ cup oil; ½ cup molasses; 1 cup soymilk; 1 teaspoon vinegar; 3 -6 tablespoons fresh ginger, grated; ½ cup crystallized ginger, chopped (optional); ½ cup walnuts

Servings: persons

3 cups flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon allspice
egg substitute (to equal 2 eggs)
½ cup oil
½ cup molasses
1 cup soymilk
1 teaspoon vinegar
3 -6 tablespoons fresh ginger, grated
½ cup crystallized ginger, chopped (optional)
½ cup walnuts

1
Preheat oven to 350 degrees F.
2
In a large bowl, sift together the flour, beking powder, baking soda, salt, and allspice.
3
Add the egg replacer, oil, molasses, milk, vinegar, ginger, optional crystallized ginger, and nuts.
4
Mix together gently until just mixed.
5
Spoon the batter into a lightly oiled loaf pan and bake for 50 minutes.
6
Test with a knife to see if done.
7
Cool for 10 minutes before slicing and serving.

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: 3 cups flour, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 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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