Gingerbread USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Gingerbread is a sweet splurge with loads of flavor from ginger, cinnamon, molasses, and lemon zest.
NSLP/SBP CREDITING INFORMATION
1 piece provides 1 oz equivalent grains.
3.75 from 4 votes

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Instructions
 

  • Place flour, baking soda, ginger, cinnamon, and cloves in a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed for 1 minute. Leave dry ingredients in mixer. Set aside for step 4.
  • Combine margarine, sugar, molasses, and boiling water in a large bowl. Stir until margarine is melted.
  • Add eggs.
  • Add molasses mixture to dry ingredients and stir until lumps are removed.
  • (Optional) Add lemon or orange zest.
  • Pour 1 qt 2 cups (about 3 lb) batter into a half steam table pan (12" x 10" x 2¹⁄2") lightly coated with pan-release spray.
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Bake until edges are dark and middle is firm to touch:
    Conventional oven: 350 °F for 35–45 minutes.
    Convection oven: 325 °F for 30–35 minutes.
  • Portion: Cut each pan 5 x 5 (25 pieces per pan).
    Serve 1 piece.

Nutrition INFORMATION

Gingerbread USDA Recipe for Schools
Amount Per Serving
 
1 piece
Calories
166
Total Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
24
mg
8
%
Sodium
 
140
mg
6
%
Total Carbohydrate
 
31
g
10
%
Dietary Fiber
 
1
g
4
%
Total Sugars
 
19
g
21
%
Protein
 
3
g
6
%
Vitamin D
 
5
IU
33
%
Calcium
 
45
mg
5
%
Iron
 
1
mg
6
%
Potassium
 
310
mg
9
%
N/A=data not available
*Marketing Guide

Notes

Cooking Process #2: Same-Day Service.
Yield / Volume
50 Servings:
About 6 lb
About 3 qt/2 steam table pans
(12" x 10" x 2¹⁄2")
100 Servings:
About 12 lb
About 1 gal 2 qt/4 steam table pans
(12" x 10" x 2¹⁄2")