I can’t seem to get gingerbread out of my mind. So, in an attempt to reduce the damage, I’ve slashed the fat in half. This is one of my favorite gingerbread recipes. It’s quick, simple and full of flavor. Is it the same with half of the fat? Honestly, no. I clearly notice the lack of butter. And, the normally well-rounded full flavor falls a bit flat. To return this recipe to its former glory simply substitute 1 cup of butter for the 1/2 cup of oil.
(Also, note the tiny speckles of imperfection… my fear of over-beating resulted in a couple under-mixed lumps)
Slashed Gingerbread
2 cups all purpose flour
1 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 1/2 cups sugar
1/2 cup dark molasses
1/2 cup vegetable oil
2 large eggs
1 cup milk
Preheat oven to 350 degrees
Combine all of the dry ingredients and stir vigorously to fluff some air into the flour mixture. Make a well in the center of the fluffed up flour mixture and add the remaining ingredients. Beat briefly with a hand-held mixer until combined.
Spray two medium-sized loaf pans with baking spray. Divide batter between the two loaf pans and bake at 350 degrees for 35 minutes. (Or, pour batter into cupcake wrappers. Fill each cupcake wrapper to 65-70% capacity. Bake for 18-20 minutes.) Test for doneness and remove from the oven, if done.
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