There are few recipes out there which make me re-incarnate an old saying into "Slow and Steady wins the taste"!! Some recipes are such. They take their own sweet time to blossom and develop, but when they do - their taste and smell etch an everlasting impression in your tastebuds. One among the few such is Gingerbread.

I read that Nuremberg(Germany) is referred to as "Gingerbread Capital of the world". Although when I think of Gingerbread I simply remember the fairy tale of Hansel and Gretel and the Gingerbread house The origin and the taste has come a long way and its been adapted like no other by US where a Christmas celebration would be considered incomplete without the good old Gingerbread - be it made like a cake, or gingersnap , or house or the more famous Gingerbread man. I came across many gingerbread recipes all varied but also which were quite rich by way of calories.

I had one recipe given to me by an acquaintance which was far lesser calories than the one I have seen and which I adapted further more to be more of healthy and nutritional value than the calories. Its made eggless but if you want, you can add one Egg to the recipe.

  • Cook time:
  • Prep time:
  • Yields: Makes one 9X5 inch loaf
  • 1-1/4 cups flour, sifted
  • 1/2 cup chickpea flour (gram flour), sifted
  • 2 tsp ground ginger plus couple more to get that additional zing of ginger
  • 2 tsp ground cinnamon
  • 1-1/2 tsp baking powder
  • 1/2 cup brown sugar
  • 6 tbsp vegetable shortening
  • 1/4 cup honey
  • 1/4 cup molasses
  • 7 tbsp milk (low-fat works fine too)
  • pinch of salt

Preheat Oven 325F. Take a skillet and mix together sugar,shortening,honey,molasses and heat them in low flame until blended and melted. Cool it slightly and then add the milk.


In another bowl add the sifted flours along with the spices,baking powder and salt and mix them well.Now pour the syrup mixture into the flour and blend them well.


Pour this mixture into a well greased loaf pan, smoothen out the top and bake for 1-2 hrs or until the top of the bread is firm to touch and the sides turn brown.


Allow it to cool and then turn it out into a wire rack to cool completely. Wrap the leftovers in foil. It tastes better with time.

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1 Member Reviews

By Yamini on Dec 13, 2010

Hi! I have been following your blog for a long time on FB. This is the first time I'm writing a comment..though I love your recipes & try them all the time. The Gingerbread was was a super-duper hit with my boys & I had to make it 2 days in a row! I used one egg & Gur in place of molasses.This is the best gingerbread recipe ever..and so simple. Thanks a lot. Happy Holidays!


By Naiyya on Mar 15, 2015

Hi the, My compliments on your fabulous blog........hav got some great recipes from it! Was looking into your gingerbread recipe. Please tell me about chickpea flour. Is it the same as besan that is used so commonly in India? If not, is there a substitute I cud use instead? Awaiting response. Thank you. Looking forward to more wonderful recipes from you. Naiyya

By sunita on Oct 25, 2010

the flour mentioned is the maida i suppose and what can be the substitute for molasses bcoz honey is already being used so substitute for molasses will mean how much quantity of honey.thanks in advance

The highlight of this bread is not really worth it to make it with honey :)

By Sunita on Oct 12, 2010

when you say add milk in the recepi u mean boiled milk and raw

Here in the US I get pasteurized milk so I use it raw. But if you are in India, you can use the boiled one since the raw has a weird taste

By SUNITA on Sep 14, 2010

hi is molasses called gud or jaggery what we call in india

Nope - Molasses is not jaggery - see this link for more details:

By aruna on May 17, 2010

lovely pics..really drives you to try making. the dough reminds me of vella chidai. gonna try this for sure aruna

By Sunshinemom on Nov 2, 2008

What a lovely ginger bread, DK! Don't know about H and G, but SSM would love to have a dig:)

By Elra on Oct 26, 2008

This one look like a winner, very delicious looking bread.

By Soma on Oct 26, 2008

Lovely Bread. I love ginger in my bread, and myself submitted an apple ginger one. I have to try this out soon. will let u know.

Thanks for sharing.

By zorra on Oct 23, 2008

Yummie, the ideal recipe for me as I should loose some kilos. ;-)

Thx for your participation in WBD'08.

By Madhuram on Oct 21, 2008

Mm, mm, mm yummy bread DK. It's my kind of bread without eggs.

By Cham on Oct 21, 2008

Is time to cook this gingerbread i guess. Perfect for those holidays DK

By Aparna on Oct 19, 2008

Never made gingerbread before. Yours is looking good enough to make me want to try it out.
Gingerbread always brings to mind the Gingerbreadman story I used to read to my daughter.:)

By Curry Leaf on Oct 16, 2008

Perfect DK

By Divya Vikram on Oct 16, 2008

Gingerbread looks just perfect Dhiv!

By Lisa on Oct 16, 2008

I can just imagine the aroma of your kitchen as this lovely bread was baking. I must make this for my sweetie, as he loves gingerbread.

By Sangeeth on Oct 16, 2008

great recipe and I love ginger so I must give it a try!

By Happy cook on Oct 16, 2008

Wow no agg in it and it looks so yumm.
Has to be with all the wonderful ingridients.
Here we eat them for breakfast with butter spread on it

By Arundathi on Oct 16, 2008

hey - that looks lovely. always wanted to try a gingerbread. what happened to the potato and cumin?

By Miri on Oct 16, 2008

Looks absolutely delicious! I am looking forward to the round up of Bread Day!

By SMN on Oct 16, 2008

HEY lovely looking ginger bread. i never tasted it nor i baked a bread till date i hv a kinda of bakophobia :(