Margaret'S Gingerbread
A warm, spicy gingerbread with rich molasses and ginger flavors, perfect for holiday gatherings or cozy afternoons, offering a moist texture and classic aroma.
Ingredients
Instructions
- Mix molasses, brown sugar, Wesson oil, and egg until smooth.
- Sift dry ingredients together and add to the mixture.
- Add 1/2 cup boiling water and 1 teaspoon vanilla, then mix well.
- Sprinkle a mixture of cinnamon and sugar across the top before baking.
- Bake at 325°F for 30 minutes in a greased 8 x 8-inch pan.
Tips & Substitutions
For a lighter texture, consider substituting half of the brown sugar with applesauce. If you prefer a spicier gingerbread, you can add a pinch of ground cloves or nutmeg. Ensure your molasses is fresh for the best flavor, and if you want to make it a bit healthier, use whole wheat flour instead of all-purpose flour.
Serving Suggestions
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It also pairs beautifully with a cup of spiced tea or coffee. You can sprinkle additional cinnamon on top before serving for an extra touch. For a festive touch, consider drizzling a simple glaze over the gingerbread.
Storage & Reheating
Store leftover gingerbread in an airtight container at room temperature for up to four days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply warm individual pieces in the microwave for about 10-15 seconds or place in a preheated oven at 300°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Margaret'S Gingerbread contains roughly 401 calories, with 2g protein, 97g carbohydrates, and 2g fat. It is an excellent source of calcium (40% of the Daily Value), iron (27% of the Daily Value), and potassium (27% of the Daily Value). Note that it is relatively high in sodium, at 1206mg per serving (52% 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 a different oil instead of Wesson oil?
Yes, you can use any neutral oil like canola or vegetable oil in place of Wesson oil. Olive oil is also an option, but it may impart a slight flavor to the gingerbread. Make sure the oil you choose has a similar consistency for the best results.
What can I do if my gingerbread is too dry?
If your gingerbread turns out too dry, try adding a bit more molasses or a splash of milk to the batter next time. You can also try reducing the baking time slightly. To salvage dry pieces, serve with a warm sauce or ice cream to add moisture.
Is it possible to make this gingerbread dairy-free?
Absolutely! This recipe is already dairy-free since it doesn't contain milk. Just ensure that any additional toppings or accompaniments you use, like whipped cream or ice cream, are also dairy-free if you're maintaining that dietary preference.
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).