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3.78 from 9 votes

Gingerbread USDA Recipe for Schools

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.
Course: Side Dish, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian
Program Meal Component: Grains
Cooking Method: Bake
50 Servings
Calories: 166

Ingredients

50 Servings

    Weight

    • 15 oz Whole-wheat flour
    • 14½ oz Bread flour, enriched
    • - - Baking soda
    • - - Ginger, ground
    • - - Cinnamon, ground
    • - - Cloves, ground
    • 6 oz Margarine, trans-fat free
    • 12 oz Brown sugar
    • 1 lb 6 oz Molasses
    • - - Boiling water
    • 12 oz Whole eggs, frozen, thawed
    • - - (Optional) Lemon or orange zest

    Measure

    • 3¹⁄3 cups Whole-wheat flour
    • 3¹⁄4 cups Bread flour, enriched
    • 1 Tbsp 1 tsp Baking soda
    • 3 Tbsp Ginger, ground
    • 1 Tbsp 1 tsp Cinnamon, ground
    • 1 tsp Cloves, ground
    • ⅔ cup Margarine, trans-fat free
    • 1¹⁄2 cups Brown sugar
    • 2²⁄3 cups Molasses
    • 2²⁄3 cups Boiling water
    • 1¹⁄3 cups Whole eggs, frozen, thawed
    • 2 Tbsp (Optional) Lemon or orange zest

    100 Servings

      Weight

      • 1 lb 14 oz Whole-wheat flour
      • 1 lb 13 oz Bread flour, enriched
      • - - Baking soda
      • 3 oz Ginger, ground
      • - - Cinnamon, ground
      • -- - Cloves, ground
      • 12 oz Margarine, trans-fat free
      • 1 lb 8 oz Brown sugar
      • 2 lb 12 oz Molasses
      • - - Boiling water
      • 1 lb 8 oz Whole eggs, frozen, thawed
      • - - (Optional) Lemon or orange zest

      Measure

      • 1 qt 2²⁄3 cups Whole-wheat flour
      • 1 qt 2¹⁄2 cups Bread flour, enriched
      • 2 Tbsp 2 tsp Baking soda
      • ¼ cup 2 Tbsp Ginger, ground
      • 2 Tbsp 2 tsp Cinnamon, ground
      • 2 tsp Cloves, ground
      • 1¹⁄3 cups Margarine, trans-fat free
      • 3 cups Brown sugar
      • 1 qt 1¹⁄3 cups Molasses
      • 1 qt 1¹⁄3 cups Boiling water
      • 2²⁄3 cups Whole eggs, frozen, thawed
      • ¼ cup (Optional) Lemon or orange zest

      -

      50 Servings

        Weight

        • 15 oz Whole-wheat flour
        • 14½ oz Bread flour, enriched
        • - - Baking soda
        • - - Ginger, ground
        • - - Cinnamon, ground
        • - - Cloves, ground
        • 6 oz Margarine, trans-fat free
        • 12 oz Brown sugar
        • 1 lb 6 oz Molasses
        • - - Boiling water
        • 12 oz Whole eggs, frozen, thawed
        • - - (Optional) Lemon or orange zest

        Measure

        • 3¹⁄3 cups Whole-wheat flour
        • 3¹⁄4 cups Bread flour, enriched
        • 1 Tbsp 1 tsp Baking soda
        • 3 Tbsp Ginger, ground
        • 1 Tbsp 1 tsp Cinnamon, ground
        • 1 tsp Cloves, ground
        • ⅔ cup Margarine, trans-fat free
        • 1¹⁄2 cups Brown sugar
        • 2²⁄3 cups Molasses
        • 2²⁄3 cups Boiling water
        • 1¹⁄3 cups Whole eggs, frozen, thawed
        • 2 Tbsp (Optional) Lemon or orange zest

        100 Servings

          Weight

          • 1 lb 14 oz Whole-wheat flour
          • 1 lb 13 oz Bread flour, enriched
          • - - Baking soda
          • 3 oz Ginger, ground
          • - - Cinnamon, ground
          • -- - Cloves, ground
          • 12 oz Margarine, trans-fat free
          • 1 lb 8 oz Brown sugar
          • 2 lb 12 oz Molasses
          • - - Boiling water
          • 1 lb 8 oz Whole eggs, frozen, thawed
          • - - (Optional) Lemon or orange zest

          Measure

          • 1 qt 2²⁄3 cups Whole-wheat flour
          • 1 qt 2¹⁄2 cups Bread flour, enriched
          • 2 Tbsp 2 tsp Baking soda
          • ¼ cup 2 Tbsp Ginger, ground
          • 2 Tbsp 2 tsp Cinnamon, ground
          • 2 tsp Cloves, ground
          • 1¹⁄3 cups Margarine, trans-fat free
          • 3 cups Brown sugar
          • 1 qt 1¹⁄3 cups Molasses
          • 1 qt 1¹⁄3 cups Boiling water
          • 2²⁄3 cups Whole eggs, frozen, thawed
          • ¼ cup (Optional) Lemon or orange zest

          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.

          Notes

          Cooking Process #2: Same-Day Service.

          Nutrition

          Serving: 1piece | Calories: 166 | Total Carbohydrate: 31g | Protein: 3g | Total Fat: 4g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 140mg | Potassium: 310mg | Dietary Fiber: 1g | Total Sugars: 19g | Vitamin D: 5IU | Calcium: 45mg | Iron: 1mg