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Gingerbread Mix

Gingerbread Mix

Baking up warm and inviting with that captivating ginger spice aroma, there really is a joy to gingerbread. No home-baked treat better symbolizes that welcoming spirit of holidays and sense of togetherness. That's why we made our Gingerbread Mix with just the right amount of sweet molasses, crystallized ginger and spices so that every slice is nothing short of pure baking magic. This mix is easy to make too! Just add a few items from your own pantry and you can enjoy the deliciously rich, homey comfort of fresh-baked gingerbread whenever you crave it.
  • A rich and flavorful gingerbread mix
  • Easy to make with just a few items from your pantry
  • Great for gingerbread cookies too!
Baking up warm and inviting with that captivating ginger spice aroma, there really is a joy to gingerbread. No home-baked treat better symbolizes that welcoming spirit of holidays and sense of togetherness. That's why we made our Gingerbread Mix with just the right amount of sweet molasses, crystallized ginger and spices so that every slice is nothing short of pure baking magic. This mix is easy to make too! Just add a few items from your own pantry and you can enjoy the deliciously rich, homey comfort of fresh-baked gingerbread whenever you crave it.
  • A rich and flavorful gingerbread mix
  • Easy to make with just a few items from your pantry
  • Great for gingerbread cookies too!

Details+

Nutritional Info+

Weight
17 oz
Nutrional Info
Ingredients
Unbleached Wheat Flour (wheat flour, malted barley flour), Sugar, Molasses Powder (molasses, wheat starch), Crystallized Ginger (ginger, cane sugar), Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), Wheat Gluten, Spices, Soybean Oil, Salt, Sodium Bicarbonate, Ground Vanilla Bean
Allergens
SOY
WHEAT

Gluten

Preparation & Instructions

Gingerbread Mix

    For the mix:
  • 2 large eggs
  • 6 Tbsp. unsalted butter, melted and cooled
  • 1 ¼ cup whole milk
  • For the glaze (optional):
  • 1 cup confectioners’ sugar
  • 1-2 Tbsp. milk
  • ¼ tsp. pure vanilla extract

Directions for gingerbread loaf: Grease and flour a 9 x 5-inch loaf pan. Place rack in the center position of the oven. Preheat oven to 350℉. Whisk eggs, butter and milk together in a large bowl. Add bread mix. Stir until moistened and smooth. Pour batter immediately into prepared pan, spreading evenly. Bake for 45–55 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool for 10 –15 minutes, then remove from pan onto a cooling rack. Allow bread to cool completely before serving.

Glaze (optional): Combine the sugar, milk and vanilla. Pour over loaf and allow glaze to dry.

Gingerbread Cookies

    For the mix:
  • 2 large eggs
  • 8 Tbsp. unsalted butter, melted and cooled

Directions for soft and chewy gingerbread cookies: Preheat oven to 350℉. Grease or line a cookie sheet with parchment paper. Whisk 2 large eggs with 8 Tbsp. melted and cooled butter, until uniformly mixed. Add the mix to the egg blend and stir until a thick dough comes together. Portion dough into 24 equal-sized balls and flatten them onto the prepared cookie sheet. Bake for 10 –12 minutes or until the cookies begin to appear dry around the edges. Allow to cool slightly before transferring to a wire cookie rack.