Quick-and-Easy Gingerbread

2 Reviews
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Yield
9 servings (serving size: 1 square)
November 1998
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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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Ratings & Reviews

chefhutto's Review

chefhutto
December 23, 2011
This recipe rocks i made it for my grandmother, who lived in new Orleans for a time and bought something similar to this all the time. She asked me to find a recipe that recreated that kind of gingerbread and this did it she ate almost the whole cake by herself in less then a day.

freddieflounder's Review

freddieflounder
December 17, 2010
The texture of this was beyond perfect. I am used to more dense gingerbread, but this was light and fluffy and absolutely delicious. It was ready at 4 pm and gone by 8:30! I used about twice the cinnamon and baked it for just a few minutes longer, and let it cool in the pan for about 15 minutes. . .I probably could have left it in there a bit longer. But everyone loved it!