Whole Wheat Gingerbread Recipe

5 1
Whole Wheat Gingerbread Recipe
Whole Wheat Gingerbread Recipe photo by Taste of Home
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Whole Wheat Gingerbread Recipe

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5 1
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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.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.

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

Nutritional Facts

1 piece: 324 calories, 13g fat (2g saturated fat), 47mg cholesterol, 276mg sodium, 48g carbohydrate (28g sugars, 3g fiber), 6g protein.

  • 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
  1. In a large mixing 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.
Originally published as Whole Wheat Gingerbread in Country Extra January 1991, p45

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