George Washington Gingerbread
A flavorful, spiced gingerbread with warm ginger, cinnamon, cloves, and nutmeg, perfect for festive occasions or cozy gatherings, offering a moist and aromatic treat.
Ingredients
Instructions
- Sift the flour, ginger, cinnamon, cloves, nutmeg, salt, and baking powder together.
- Beat the eggs; add brown sugar, molasses, and oil; mix until creamy.
- Add the flour mixture and mix well.
- Dissolve the baking soda in boiling water and stir into the mixture.
- Pour into a greased and floured 9 x 13-inch pan.
- Bake at 350°F for 35 minutes.
- Cool and cut into squares.
Tips & Substitutions
For a more intense flavor, consider adding a teaspoon of freshly grated ginger or substituting half of the brown sugar with maple syrup. If you prefer a lighter texture, you can replace half of the oil with unsweetened applesauce. Be mindful not to overmix the batter after adding the flour; this helps keep the gingerbread tender.
Serving Suggestions
Serve the gingerbread squares warm or at room temperature, optionally topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. This dish pairs beautifully with a cup of spiced tea or coffee. For a full dessert spread, consider adding Quick Desserts like brownies or cookies.
Storage & Reheating
Store leftover gingerbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice and warm in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of George Washington Gingerbread contains roughly 578 calories, with 3g protein, 40g carbohydrates, and 46g fat. It is a good source of iron (11% of the Daily Value). Note that it is relatively high in sodium, at 725mg per serving (32% of the Daily Value).
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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Start with a 50/50 blend to maintain some lightness while adding nutritional benefits.
Is it necessary to use boiling water in the recipe?
Yes, the boiling water helps to activate the baking soda and ensures a moist texture. It also helps to dissolve the molasses, making it easier to mix into the batter.
Can I add nuts or dried fruit to this gingerbread?
Absolutely! Chopped walnuts, pecans, or dried fruits like raisins or cranberries can enhance the flavor and texture of the gingerbread. Just be sure to adjust the flour slightly if you add a significant amount.
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).