Bisquick Gingerbread
A warm, spiced gingerbread featuring the bold flavors of ginger, cinnamon, and molasses, perfect for cozy gatherings or holiday treats with a moist, tender crumb.
Ingredients
Instructions
- Mix the dry ingredients: Bisquick, ginger, cinnamon, and cloves.
- Beat eggs, milk, molasses, and shortening until well combined.
- Blend the wet ingredients with the dry ingredients until smooth.
- Pour the batter into an oiled 7-inch square pan.
- Bake in a preheated oven at 350°F (175°C) for 40 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a spicier gingerbread, consider adding more ginger or a pinch of nutmeg. You can substitute the shortening with unsalted butter for a richer flavor. If you don’t have molasses, honey or maple syrup can work in a pinch, though the flavor will differ. Make sure to sift the dry ingredients for a smoother batter.
Serving Suggestions
Serve the gingerbread warm with a dollop of whipped cream or a scoop of vanilla ice cream on top. It pairs beautifully with a cup of warm spiced tea or coffee. For a festive touch, consider serving it alongside Apricot Seafoam Salad for a delightful contrast of flavors.
Storage & Reheating
Store leftover gingerbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. To reheat, simply warm slices in the microwave for about 15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Bisquick Gingerbread contains roughly 214 calories, with 2g protein, 42g carbohydrates, and 6g fat. It is a good source of iron (15% of the Daily Value), dietary fiber (14% of the Daily Value), and calcium (12% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this gingerbread ahead of time?
Yes, you can make the gingerbread a day ahead. Just let it cool completely before storing it in an airtight container. It will actually improve in flavor as it sits, making it a great option for holiday gatherings.
What can I use instead of eggs?
If you’re looking for an egg substitute, consider using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg. This will help maintain the moisture and binding properties of the gingerbread.
How do I know when the gingerbread is done baking?
The gingerbread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Make sure to monitor it closely, as ovens can vary. If it begins to brown too much on top, you can cover it loosely with foil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).