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Peanut Butter Gingerbread

Peanut Butter Gingerbread

  • Author: Deanna Segrave-Daly, RD
  • Yield: 16 squares. 1x


Mustbake holiday treat: Gingerbread made with whole wheat pastry flour and topped with a swirl of natural peanut butter!


Units Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups whole wheat pastry flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup dark or light molasses
  • 3/4 cup boiling water
  • 1/4 cup unsalted butter, melted
  • 1 egg
  • 1/4 cup creamy peanut butter


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, whisk together, flours, ginger, baking soda and salt. Set aside.
  3. In another bowl, mix together molasses and boiling water. Beat in melted butter. Beat in egg.
  4. Add wet ingredients to dry ingredients and mix until just incorporated.
  5. Coat a 9-inch square baking pan with cooking spray. Spread in batter evenly.
  6. Drizzle peanut butter on top and with a knife, swirl peanut butter into the batter.
  7. Bake for about 30 minutes or until tests clean. Cool on a rack for 15 minutes before cutting into squares and serving.
  8. If desired, swirl extra peanut butter on top of each square before serving.