Light Gingerbread
Light gingerbread offers a soft, spiced treat with warming ginger and cinnamon flavors, perfect for cozy gatherings and those who love classic holiday baking.
Ingredients
Instructions
- Mix well with a pastry blender the flour, sugar, shortening, cinnamon, and ginger.
- Save out 1/2 cup of the mixture for topping.
- Add the egg, molasses, sour milk, soda, and salt to the flour mixture.
- Mix everything together until combined.
- Pour the batter into a greased 9 x 9-inch pan.
- Sprinkle the reserved topping over the batter.
- Bake at 350°F (175°C) for 35 to 45 minutes.
Tips & Substitutions
For a lighter version, consider using unsweetened applesauce or Greek yogurt in place of shortening. You can also substitute whole wheat flour for half of the all-purpose flour for added fiber. If you don't have sour milk, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This recipe is versatile, so feel free to add nuts or dried fruits for extra texture.
Serving Suggestions
This light gingerbread is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for a special treat. It pairs beautifully with a warm cup of tea or coffee. For a festive presentation, consider dusting the top with powdered sugar or serving alongside Aunt Evie'S Chocolate Cake for a dessert spread that will impress your guests.
Storage & Reheating
Allow the gingerbread to cool completely before storing. Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap slices individually in plastic wrap and freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Light Gingerbread contains roughly 239 calories, with 4g protein, 46g carbohydrates, and 5g fat.
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 a different sweetener instead of sugar?
Yes, you can substitute sugar with honey or maple syrup, but reduce the liquid in the recipe slightly since these are liquid sweeteners. About 3/4 cup of honey or maple syrup should suffice for 1 cup of sugar. Keep in mind that this may alter the flavor and texture slightly.
Is it possible to make this recipe vegan?
Absolutely! You can replace the egg with a flaxseed meal by mixing 1 tablespoon of flaxseed with 2.5 tablespoons of water and letting it sit for 5 minutes until it thickens. Use a plant-based shortening or coconut oil as a substitute for shortening, and ensure the molasses is vegan-friendly.
What if I don't have a 9x9-inch pan?
If you don't have a 9x9-inch pan, you can use an 8x8-inch pan for a thicker cake or a 10x7-inch pan for a thinner cake. Just keep an eye on the baking time, as it may vary slightly depending on the size of the pan used.
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).