Whole Wheat Gingerbread
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.
Total TimePrep: 10 min. Bake: 45 min.
- 1 cup molasses
- 3/4 cup honey
- 3/4 cup vegetable oil
- 3 large 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 whole milk
- Whipped cream
- 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 13x9-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.
Nutrition Facts1 piece: 324 calories, 13g fat (2g saturated fat), 47mg cholesterol, 276mg sodium, 48g carbohydrate (28g sugars, 3g fiber), 6g protein.
Originally published as Whole Wheat Gingerbread in Country Extra January 1991
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