Gingerbread Recipe

Name: Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 c. self-rising flour; 1/2 tsp. baking soda; 1/4 tsp. each: black pepper, ground nutmeg and ground cloves; 1 tsp. cinnamon; 1 tsp. ginger; 6 Tbsp. butter; 1/2 c. molasses; 1/2 c. firmly packed brown sugar; 1/4 c. water and 1/4 c. strong brewed coffee; 2 eggs, lightly beaten

Servings: persons

2 1/4 c. self-rising flour
1/2 tsp. baking soda
1/4 tsp. each: black pepper, ground nutmeg and ground cloves
1 tsp. cinnamon
1 tsp. ginger
6 Tbsp. butter
1/2 c. molasses
1/2 c. firmly packed brown sugar
1/4 c. water and 1/4 c. strong brewed coffee
2 eggs, lightly beaten

1
Preheat oven to 350u00b0.
2
Grease an 8-inch square cake pan.
3
In a bowl, sift together flour, soda, black pepper, nutmeg, cloves, cinnamon and ginger.
4
Melt butter over low heat; stir in molasses, brown sugar, water and coffee.
5
Remove from heat and let cool. Slowly beat in eggs, flour and spices.
6
Pour batter into pan.
7
Bake 45 minutes.
8
Let cool, then cut into squares.
9
Sprinkle with powdered sugar, if you like.

832

kcal

Calories

Fat

134

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 10 ingredients. The key ingredients include: 2 1/4 c. self-rising flour, 1/2 tsp. baking soda, 1/4 tsp. each: black pepper, ground nutmeg and ground cloves, 1 tsp. cinnamon, 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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