healthified gingerbread

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 130.3
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 181.1 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 2.7 g

View full nutritional breakdown of healthified gingerbread calories by ingredient
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From Healthy Hillbillyhousewife recipe, but with less sugar and less fat From Healthy Hillbillyhousewife recipe, but with less sugar and less fat
Number of Servings: 12


    1/2 cup unsulfered molasses
    1/2 cup splenda
    1/2 cup hot tap water
    1/4 cup unsweetened applesauce
    3 tbsp margarine
    1/4 teaspoon salt
    1-1/2 teaspoons ground ginger
    1 teaspoon baking soda
    2 cups whole wheat flour


This recipe is ancient. Folks used to make it before sugar was as widely available as it is today. First melt the butter. Combine it in a big bowl with the molasses, hot tap water and salt. Blend well. Add the ginger, baking soda and flour. Stir again. Try to make the batter smooth. Turn the mixture into a well oiled 9" round cake pan. Bake at 350° for about 30 to 35 minutes. A fork or tooth pick inserted into the center of it will come out clean, and the edges will pull away from the sides of the pan. Cool for a few minutes on the counter before cutting. I usually make 12 wedges, but you could also make 8 for hungry folks. Wrap any leftovers in tin foil and store in the fridge.

This recipe has no extra spices to compete with the ginger. It is my favorite recipe for ginger bread. I don't frost it, but you could if you liked. A plain vanilla frosting would be best.

Makes 12 wedges.

Number of Servings: 12

Recipe submitted by SparkPeople user SAMGRAVES1800.

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Member Ratings For This Recipe

  • Be careful to add the sugar and applesauce at some point.The directions fail to mention when to add these. I used brown sugar instead of Splenda because I don't have that item in bulk. Other than that I stuck to the "healthified" instructions. Nicely strong molasses and ginger taste. - 6/13/11

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