Old-Fashioned Gingerbread

3 Reviews
ADD YOUR REVIEW
Yield
16 servings (serving size: 1 square)
By Kathy Farrell-Kingsley
November 2008
RECIPE BY Cooking Light

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

Ingredients

  • 11.25 ounces all-purpose flour (about 2 1/2 cups)
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/2 cup packed brown sugar
  • 1/4 cup canola oil
  • 1 large egg
  • 2/3 cup molasses
  • 1 (4-ounce) container unsweetened applesauce
  • 1/2 cup nonfat buttermilk
  • Cooking spray

Nutritional Information

  • Calories 173
  • Caloriesfromfat 21%
  • Fat 4g
  • Satfat 0.4g
  • Monofat 2.2g
  • Polyfat 1.2g
  • Protein 2.7g
  • Carbohydrate 32.5g
  • Fiber 0.7g
  • Cholesterol 13mg
  • Iron 3mg
  • Sodium 253mg
  • Calcium 89mg

How to Make It

Step 1

Preheat oven to 350°.

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.

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Ratings & Reviews

rmiller2's Review

texascookinggal
December 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's Review

rmiller2
February 27, 2009
Easy to make, and rose to a nice, fluffy height. Excellent with a cup of hot tea!

carolfitz's Review

carolfitz
January 09, 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.