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Hot & Sweet Gingerbread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

Our thanks to good friend Lora Brody, whose "Cooking With Memories" inspired this recipe.

At a glance

Prep
Bake
Total
Yield
One 9" square, 16 servings
Nutrition information

Ingredients

Choose your measure:

Bread

Ginger Cream Cheese Icing

  • 1/4 cup (4 tablespoons) unsalted butter
  • 1/2 cup cream cheese
  • 1 1/2 cups confectioners' or glazing sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup crystallized ginger, finely chopped

Instructions

  1. Preheat the oven to 350°F. Grease and flour a 9" square pan.
  2. In a large bowl, blend the sugar, molasses, water and butter, stirring until the butter melts. When the mixture is lukewarm, add the baking soda, salt, and egg.
  3. Sift together the flour and spices, and add to the wet ingredients. Gently stir in the crystallized ginger.
  4. Pour the batter into the pan, and bake the gingerbread for 25 to 28 minutes, or until it tests done with a clean skewer in the center.
  5. Remove from oven and turn out onto a wire rack. Allow to cool completely.
  6. While cooling, beat together the butter and cream cheese until smooth. Beat in the sugar and vanilla, then stir in the crystallized ginger. Apply icing as desired.

Nutrition Information

  • Serving Size 55g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 160
  • Calories from Fat 30
  • Total Fat 3.5g
  • Saturated Fat 3.5g
  • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 170mg
  • Total Carbohydrate 30g
  • Dietary Fiber 0g
  • Sugars 21g
  • Protein 2g

* 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.