Quick Gingerbread
A quick and flavorful gingerbread with warm spices and rich molasses, perfect for holiday treats or cozy desserts, suitable for all baking levels and festive occasions.
Ingredients
Instructions
- Beat shortening, sugar, and egg together until well combined.
- Mix 1 tablespoon of water with the soda until frothy.
- Add the soda mixture, molasses, flour, salt, and spices to the creamed mixture.
- Add hot water and mix until smooth.
- Pour the batter into a greased square pan.
- Bake at 375°F (190°C) for 25 minutes.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of light. If you don't have shortening, coconut oil or unsalted butter can be used as substitutes. To enhance the spices, try adding a pinch of nutmeg. Make sure your baking soda is fresh for proper rising. This Quick Gingerbread can be made gluten-free by substituting all-purpose flour with a 1:1 gluten-free blend.
Serving Suggestions
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. This Quick Gingerbread pairs beautifully with spiced tea or coffee. For a festive touch, drizzle with a simple icing made from powdered sugar and milk. It can also be enjoyed alongside other sweet treats like Applesauce Honey Cake for a dessert spread.
Storage & Reheating
Store any leftover gingerbread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply place a slice in the microwave for about 15-20 seconds or warm it in a preheated oven at 350°F (175°C) for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Gingerbread contains roughly 437 calories, with 5g protein, 56g carbohydrates, and 22g fat. It is a good source of calcium (17% of the Daily Value), dietary fiber (13% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 2283mg per serving (99% 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 fresh ginger instead of ground ginger or cloves?
Yes, you can use fresh ginger! One tablespoon of freshly grated ginger is equivalent to one teaspoon of ground ginger. Adjust to your preference for spice intensity, but keep in mind that fresh ginger is more potent, so start with less if unsure.
What can I do if my batter is too thick?
If your batter seems too thick, gradually add a bit more hot water until you reach the desired consistency. The batter should be pourable but not runny. Be cautious to not add too much at once; a tablespoon at a time works best.
Can I add nuts or dried fruits to this recipe?
Absolutely! Chopped walnuts, pecans, or even raisins or dried cranberries can enhance the flavor and texture of your gingerbread. Just fold them in gently after mixing the wet and dry ingredients, ensuring they are evenly distributed throughout the batter.
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).