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KAF guaranteed, whole grain, quick-n-easy
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Yield: one 9" square cake, 16 servings

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This recipe has a unique attribute: tasters can't tell the difference between the white flour and whole wheat flour versions. If you've been looking for a whole-grain recipe that's sure to please the whole family, this is it. It only takes a few minutes to put together, and bakes in about half an hour. For a quick and easy dessert that makes a great lunchbox snack (if you're lucky enough to have any left over), this gingerbread is the answer.

Our Guarantee: This moist cake is moderately spicy, and delicious made with whole grain or all-purpose flour.


star rating (100) rate this recipe »
KAF guaranteed, whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: one 9" square cake, 16 servings
Published: 01/01/2010


  • 2 1/4 cups King Arthur white whole wheat flour, or 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon each cloves and nutmeg
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup molasses
  • 1/4 cup water
  • 1 large egg
  • 1 cup buttermilk
  • 1/2 cup diced crystallized ginger (optional)

Tips from our bakers

  • If you like spicy gingerbread, feel free to add up to 1/2 teaspoon ground black pepper to the dry ingredients in this recipe.
  • You can use grated fresh ginger (3 tablespoons) in place of dried ginger, for even more moistness and a fresh zing. Mix the grated ginger in with the butter and molasses before adding it to the recipe.
  • For apricot gingerbread, stir in 1 cup diced apricots with the crystallized ginger; bake as directed.


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1) Grease and flour a 9" square pan. Preheat the oven to 350°F.

2) In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.

3) Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten.

4) Add the water, stirring until everything is moistened. Whisk together the egg and buttermilk. Stir into the batter until it's evenly combined. Stir in the crystallized ginger.

5) Pour the batter into the prepared pan, and bake for 30 to 35 minutes, until the cake just begins to pull away from the edge of the pan.

6) Remove from the oven and cool on a rack for 15 minutes before slicing; gingerbread is best served warm with whipped cream or ice cream.

Nutrition information

Serving Size: 1 piece (63g) Servings Per Batch: 16 Amount Per Serving: Calories: 170 Calories from Fat: 60 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 30mg Sodium: 180mg Total Carbohydrate: 26g Dietary Fiber: 0g Sugars: 12g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 12/28/2014
  • msscarlett.wrench.conservatory from KAF Community
  • This was entirely too much molasses. Not one person among some very diverse tastes was able to finish it. I'll halve the molasses next time. Some people use honey with or instead of the molasses. It's a milder taste, but it might be preferential. That way, you won't lose any of the sweetness from the cake, either. Happy baking! Laurie@KAF
  • star rating 12/28/2014
  • SusanWozniak from KAF Community
  • I haven't made this yet but I will. My daughter just told me that she has a hankering for gingerbread. That made me remember the gingerbread I used to make which was served warm with a hot lemon sauce over it. We will make it tonight. Hot lemon sauce recipes are easily found and are usually just juice, water, sugar and a thickener. Lemon sauce is a wonderful twist on a desert classic and is so appropriate for mid-winter.
  • star rating 12/21/2014
  • Mary from Salt Lake City, UT
  • To the person who didn't like the molasses taste, it may be because of the type of molasses you used. There is a big taste difference. Unsulphured molasses is sweeter. Blackstrap molasses is very thick and dark in color. It is also bitter in taste. Blackstrap molasses is the version of molasses that is supposed to have the most health benefits - so probably why it has the worst taste LOL, Grandma's molasses is the brand I used (unsulphured). Another brand is Brer Rabbit, which sells mild, full flavor, and blackstrap.
  • star rating 11/29/2014
  • orangesorbet from KAF Community
  • This is the first time I tried making Gingerbread. It turned out so good, I'm going to take it to my church pot luck social event. I will surly add this recipe to my favorites list.
  • star rating 11/20/2014
  • from
  • Inedible. Not sure why, but awful taste, worst KA recipe I've tried yet, really disapointed. Overwhelming taste of molasses not sweet at all.
    We are so sorry to hear that this didn't work out for you. Please give the hotline a call if you would like to troubleshoot. ~ MJ
  • star rating 11/20/2014
  • Jessica from Vermont
  • I had never made Gingerbread before but decided to try this recipe because my husband loves Gingerbread. It was easy and delicious. I was a little worried at first because the batter was a little lumpy but it baked beautifully. I plan on making this for Christmas. I am wondering if this recipe can be doubled. If so, what size pan should I use?

    Hi Jessica- You certainly can double that recipe, but you would need a pretty big pan, 15" x 10" is what I would go for. You could also use a 9" x 13" and then make a few mini loaves or muffins with the left over. If you have any further questions, please feel free to call our Baker's Hotline at 855-371-2253. Happy Holiday Baking! Jocelyn@KAF

  • star rating 11/08/2014
  • RG from Pensacola, FL
  • Easy and very tasty. I found it light but I used the mixer for about 30 seconds once I realized I hadn't beaten the egg enough. My tasters loved it.
  • star rating 01/13/2014
  • lillith from essex junction , vermont
  • I substituted whole wheat pastry flour and used rapadura for the sugar, I also increased the amount of spices and ground my own. It came out wonderfully. This is a great simple recipe that I will make again.
  • star rating 01/05/2014
  • Christine from PA
  • Recommend making this with blackstrap molasses and not the weak stuff. Also, the texture wasn't ideal when I tried this with a white whole wheat flour that was not King Arthur :-).
  • star rating 12/23/2013
  • Robin from Denver, Colorado
  • For high altitude bakers: I made this at 6500 feet and just added 2 T of the the white flour. It came out fabulously. In place on the crystallized ginger I used 3/4 teaspoon of grated fresh ginger. Sensational. It is intense enough to be used for chocolate fondue without losing its punch. PS: Every summer I visit the store in New Hampshire!
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