Quick-and-Easy Gingerbread

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

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Nutritional Information

Amount per serving
  • Calories: 209
  • Calories from fat: 23%
  • Fat: 5.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.7g
  • Protein: 3g
  • Carbohydrate: 37.6g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 237mg
  • Calcium: 50mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
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