Old-Fashioned Gingerbread

Name: Old-Fashioned Gingerbread
Yield: 16 servings (serving size: 1 square)
Ingredients: 11 ¼ ounces all-purpose flour (about 2 1/2 cups); 2 teaspoons baking soda; 1 ½ teaspoons ground ginger; 1 teaspoon ground cinnamon; ½ teaspoon salt; ¼ teaspoon ground cloves; ½ cup packed brown sugar; ¼ cup canola oil; 1 large egg; ⅔ cup molasses; 1 (4-ounce) container unsweetened applesauce; ½ cup nonfat buttermilk; Cooking spray

3 Ratings
3 Reviews

To garnish, sift powdered sugar over the top or dollop squares with whipped cream.

By Kathy Farrell-Kingsley

Recipe by Cooking Light November 2008

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Recipe Summary

Yield:

16 servings (serving size: 1 square)

Nutrition Info

Directions

Step 1
Preheat oven to 350°.

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Step 2
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cloves) in a bowl, stirring well.
Step 3
Combine sugar, oil, and egg in a large bowl; beat with a mixer at medium speed until combined. Stir in molasses and applesauce.
Step 4
Add flour mixture and buttermilk alternately to egg mixture, beginning and ending with flour mixture. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted into the center comes out clean.
Step 5
Cool in pan on a wire rack for 15 minutes. Cut into squares.

Nutrition Facts

Per Serving:

173 calories; calories from fat 21%; fat 4g; saturated fat 0.4g; mono fat 2.2g; poly fat 1.2g; protein 2.7g; carbohydrates 32.5g; fiber 0.7g; cholesterol 13mg; iron 3mg; sodium 253mg; calcium 89mg.

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rmiller2

12/17/2013

I was a little skeptical about making this gingerbread recipe because it seemed like it might not taste as authentic, having low-fat ingredients in it, but as usual with Cooking Light recipes, I was pleasantly surprised. It had a warm, spiced flavor and was really moist without being gummy at all. The edges lent a delicious crustiness with a moist interior. It also had a perfect sweetness. I didn't have a 9 inch square pan so I used an 11" by 8" glass pan, which worked out well, I baked it about 28 minutes, turning halfway through and covering with tin foil in about last 5 minutes so edges didn't overbake. Great for breakfast, a snack, or dessert! Wonderful around the holidays :)

texascookinggal

02/27/2009

Easy to make, and rose to a nice, fluffy height. Excellent with a cup of hot tea!

carolfitz

01/08/2009

Easy to make, moist and flavorful. Added 1tbs+ minced crystalized ginger. Served with a bit of vanilla bean ice cream. Recommend for a quick dessert.

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Old-Fashioned Gingerbread

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Old-Fashioned Gingerbread

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Old-Fashioned Gingerbread

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Old-Fashioned Gingerbread