My Mother'S Molasses Gingerbread
A warm, spicy gingerbread with rich molasses flavor, perfect for cozy gatherings and holiday celebrations. Its moist texture and aromatic spices make it a comforting treat for those who enjoy classic baked goods with a seasonal twist. Suitable for dessert or teatime enjoyment.
Ingredients
Instructions
- Mix all ingredients together and beat well.
- Pour the batter into a 9 x 9 x 2-inch pan.
- Bake in a 350°F oven for 45 minutes.
Tips & Substitutions
For a lighter texture, consider using half butter and half shortening. You can substitute the molasses with honey or maple syrup for a different flavor, but the taste will vary. Sifting the flour helps to aerate it, making the gingerbread fluffier. Make sure to beat the mixture well to incorporate air, which is essential for a good rise.
Serving Suggestions
Serve the molasses gingerbread warm or at room temperature. It pairs beautifully with whipped cream or vanilla ice cream for a delightful dessert. A cup of tea or coffee complements it perfectly. For a twist, serve it alongside Yogurt Yumsicles for a refreshing contrast or drizzle with a bit of warm caramel sauce.
Storage & Reheating
Allow the gingerbread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil, and keep it in an airtight container at room temperature for up to a week. For longer storage, freeze individual slices wrapped in plastic, then in a freezer bag for up to three months. Thaw in the refrigerator before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of My Mother'S Molasses Gingerbread contains roughly 796 calories, with 6g protein, 53g carbohydrates, and 63g fat. It is an excellent source of dietary fiber (21% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1959mg per serving (85% 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, but it may result in a denser texture. If using whole wheat, consider reducing the amount slightly or adding a tablespoon of extra liquid to maintain moisture.
What can I do if I don't have molasses?
If you don't have molasses, you can use honey or maple syrup as a substitute. Keep in mind that this will alter the flavor slightly, but it will still yield a delicious gingerbread.
How can I tell when the gingerbread is done baking?
The gingerbread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges will start to pull away from the pan slightly, and the top will spring back when gently pressed.
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).