Whole Wheat Gingerbread Recipe

Whole Wheat Gingerbread Recipe photo by Taste of Home

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Gingerbread is an old favorite because it's simple to make. I learned that pioneers served gingerbread with meals, but now it's considered a dessert! Serve hot or cold, with a dollop of whipped or ice cream.

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Whole Wheat Gingerbread Recipe

Prep: 10 min. Bake: 45 min.

Yield: 12-15 Servings

10 45 55

Ingredients

1 cup molasses
3/4 cup honey
3/4 cup vegetable oil
3 eggs
3 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground cloves
1 teaspoon ground ginger
2 cups milk
Whipped cream

Directions

In a large bowl, beat molasses, honey, oil and eggs until well-mixed. Combine dry ingredients and add alternately with the milk to the egg mixture. Pour batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with chilled whipped cream. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 piece) equals 324 calories, 13 g fat (2 g saturated fat), 47 mg cholesterol, 276 mg sodium, 48 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Whole Wheat Gingerbread in Country Extra January 1991, p45