Good Quick Gingerbread
A warm, spiced gingerbread with rich flavors of cinnamon, cloves, and ginger, perfect for holiday gatherings or cozy afternoons. Its moist texture and aromatic spices make it a delightful treat for all ages, easily customizable with frosting for added sweetness and visual appeal.
Ingredients
Instructions
- Beat eggs well; add sugar and syrup, and beat again.
- Sift all dry ingredients (flour, cinnamon, cloves, ginger, soda, salt) and add to the mixture.
- Mix boiling water and cooking oil together; add to the batter and mix thoroughly.
- Pour the batter into a greased baking pan.
- Bake in a slow 350°F (175°C) oven until well done, approximately 35 minutes.
Tips & Substitutions
To enhance the flavor, consider adding a splash of vanilla extract or a pinch of nutmeg. If you prefer a less sweet version, reduce the sugar to 3/4 cup and use a sugar substitute. For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to sift the dry ingredients to avoid lumps.
Serving Suggestions
Serve the gingerbread warm or at room temperature, optionally topped with whipped cream or a simple icing for added sweetness. It pairs beautifully with a cup of tea or coffee, making it a perfect afternoon treat. You might also enjoy it alongside Barbara Mandrell's Strawberry Pie for a delightful dessert spread.
Storage & Reheating
Allow the gingerbread to cool completely before storing. Keep it in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. To reheat, simply warm slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Good Quick Gingerbread contains roughly 641 calories, with 10g protein, 90g carbohydrates, and 27g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 853mg per serving (37% 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 substitute the syrup with honey or molasses?
Yes, you can substitute the syrup with an equal amount of honey or molasses for a different flavor profile. Honey will make the gingerbread slightly sweeter, while molasses will add a rich, deep sweetness. Adjust the sugar content accordingly if using molasses.
How can I tell when the gingerbread is done baking?
The gingerbread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. It should also spring back slightly when touched. Keep an eye on it as baking times may vary depending on your oven and the size of the pan.
Is it possible to add nuts or dried fruits to the recipe?
Absolutely! Chopped walnuts, pecans, or dried fruits like raisins or cranberries make excellent additions to the batter. Just be sure to fold them in gently after mixing the wet and dry ingredients to avoid overmixing.
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).