Holiday Gingerbread

Submitted by Kree

"This is a fantastic gingerbread that also happens to be low-fat and dairy-free! I especially love the addition of crystallized ginger. This is another recipe from the superb Heather Van Vorous."

 

• Ready In: 50mins
• Ingredients: 15
• Serves: 8

ingredients

• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup brown sugar
• 1 1⁄4 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 2 teaspoons ground ginger
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon ground nutmeg
• 1⁄8 teaspoon salt
• 1⁄2 cup molasses
• 1⁄2 cup fresh orange juice, strained
• 4 egg whites or 1/2 cup Egg Beaters egg substitute
• 3 tablespoons canola oil
• 1 1⁄2 tablespoons finely grated fresh gingerroot
• 2 tablespoons finely chopped crystallized ginger
• 2 teaspoons vanilla

directions

1. Preheat oven to 350°F.
2. Spray a 9" square baking pan with cooking oil and set aside.
3. Whisk dry ingredients (flour through salt) with a metal whisk until thoroughly blended.
4. Add the wet ingredients (molasses through vanilla) to the dry with a few swift strokes of a wooden spoon.
5. Pour batter into prepared pan and bake for 30-40 minutes, or until a toothpick or cake tester inserted into the center of the gingerbread comes out clean.
6. Cool on rack.

Reviews

[LaurietheLibrarian]

Yummy! I doubled the recipe and it rose up nice and high in my 9 x 13 inch pan. This was easy to make and delicious. I didn't have orange juice so I subbed with some lemon and water...same thing fo the egg beaters. I just measured out whole eggs. We will make this again!