Quick-and-Easy Gingerbread

recipe
This Gingerbread is easy to make, as the name says, and is ready in under 30 minutes. After cooling, sprinkle with powdered sugar for a sweet finish to this holiday treat.

Yield:

9 servings (serving size: 1 square)

Recipe from

Cooking Light

Nutritional Information

Calories 209
Caloriesfromfat 23 %
Fat 5.4 g
Satfat 1.1 g
Monofat 2.3 g
Polyfat 1.7 g
Protein 3 g
Carbohydrate 37.6 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 237 mg
Calcium 50 mg

Ingredients

1/2 cup granulated sugar
1/4 cup butter or stick margarine, softened
1/2 cup orange juice
1/3 cup molasses
1/4 cup egg substitute or 1 egg white
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Cooking spray
1 teaspoon powdered sugar

Preparation

Preheat oven to 350°.

Beat granulated sugar and butter at medium speed of a mixer until well-blended. Add juice, molasses, and egg substitute; beat well, and set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and the next 6 ingredients (flour through nutmeg) in a small bowl; gradually add flour mixture to molasses mixture, stirring until well-blended. Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool gingerbread in pan on a wire rack. Sprinkle with powdered sugar.

November 1998
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