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Whole-Grain Gingerbread Recipe

This recipe has a unique attribute: tasters can't tell the difference between the white flour and whole wheat flour version. If you're looking for a whole-grain recipe that's sure to please the whole family, this is it. It only takes a few minutes to put together, and bakes in about half an hour. For a quick and easy dessert that makes a great lunchbox snack (if you're lucky enough to have any left over), this gingerbread is the answer.—Taste of Home Cooking School
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling YIELD:16 servings


  • 2-1/4 cups King Arthur White Whole Wheat Flour or King Arthur Unbleached All-Purpose Flour
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon each ground cloves and nutmeg
  • 1/2 cup unsalted butter, melted
  • 3/4 cup molasses
  • 1/4 cup water
  • 1 egg
  • 1 cup buttermilk
  • 1/2 cup candied or crystallized ginger, optional
  • Whipped cream or vanilla ice cream


  • 1. In a large bowl, combine flour, sugar, baking soda, salt, ginger, cinnamon, cloves and nutmeg. In a small bowl, combine the butter and molasses. Add to the flour mixture; mix until ingredients are moistened. Stir in water. Beat egg in buttermilk; stir into batter until well mixed. If desired, fold in ginger.
  • 2. Pour into a greased and floured 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a rack for 15 minutes. Serve warm with whipped cream or ice cream. Yield: 16 servings.

Reviews for Whole-Grain Gingerbread

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sgronholz 234071
Reviewed Oct. 5, 2015

"This gingerbread is so good! My husband is not a big fan of whole grain foods, but he enjoyed this as much as I did. We especially liked the addition of the candied ginger!"

juanwats 117217
Reviewed Dec. 7, 2009

"This is the best gingerbread. Easy to make and with the candied ginger puts it over the top."

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