Old-Fashioned Gingerbread

Old-Fashioned Gingerbread

3 Reviews
From: EatingWell Magazine, November/December 1998

Ginger, which can be traced as far back as the first century A.D., is an ancient culinary staple. Honor its tradition by baking this moist, spicy cake, served plain or with a spoonful of Lemon Curd.

Ingredients 12 servings

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  • 1½ cups whole-wheat pastry flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup packed dark brown sugar
  • ¼ cup canola oil
  • 1 cup molasses
  • ½ cup applesauce
  • ½ cup buttermilk


  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat an 8-by-11½-inch baking pan with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, baking soda, ginger, cinnamon and salt in a bowl.
  3. Place egg, sugar and oil in a large bowl. Beat with an electric mixer on high speed until thick and creamy. Reduce speed to low and beat in molasses and applesauce.
  4. Gently mix the dry ingredients and buttermilk into the egg mixture with a rubber spatula, making 3 additions of dry ingredients and 2 additions of buttermilk. (Do not overmix.)
  5. Scrape the batter into the prepared pan. Bake until a skewer inserted in the center comes out clean, 35 to 45 minutes. Let cool slightly in the pan on a wire rack. Serve warm.

Nutrition information

  • Per serving: 262 calories; 5 g fat(0 g sat); 2 g fiber; 50 g carbohydrates; 4 g protein; 33 mcg folate; 16 mg cholesterol; 30 g sugars; 24 g added sugars; 27 IU vitamin A; 0 mg vitamin C; 72 mg calcium; 2 mg iron; 335 mg sodium; 435 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 3 other carbohydrate, 1 fat

Reviews 3

December 12, 2012
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By: EatingWell User
Moist and flavorful I made this using blackstrap molasses so the flavor was very strong, but even so, my kids loved it. I served it with whipped cream the next day at lunch to a bunch of women friends. Modifications I made: I added raisins to it; baked it in a mini-bundt pan; and instead of buttermilk, I used unsweetened soy milk. Pros: It was easy to mix; baked well Cons: Caution: only for people who like molasses & spice
November 17, 2011
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By: shawneegirl
Reminds Me of My Grandmother's Gingerbread! I made some changes to the recipe: I used all whole-wheat pastry flour, Egg Beaters, Splenda Brown Sugar Blend, increased the applesauce (unsweetened cinnamon) to 3/4 cup and omitted the oil, and used low-fat buttermilk. These changes cut the calorie, fat, and sugar content waaaayyyy down, but the flavor and texture were to die for!! Positively out of this world! This cake reminded me of my Grandmother's gingerbread she used to make for me when I was little...it was very moist, tender & rich (even without the oil)!! It's hard to stop at one piece (but I do!). My husband - who does not like ginger - absolutely loved this!! Great Fall dessert! Will definately make this again! Pros: Easy, delicious, healthy! Cons: None!
November 29, 2010
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By: alissa401
I made this recipe into cupcakes, and they were a big hit....very moist and delicious!
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