Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 1998


Recipe Summary

9 servings (serving size: 1 square)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

209 calories; calories from fat 23%; fat 5.4g; saturated fat 1.1g; mono fat 2.3g; poly fat 1.7g; protein 3g; carbohydrates 37.6g; fiber 0.6g; iron 1.8mg; sodium 237mg; calcium 50mg.