This gingerbread recipe is adapted from the one in The New Laurel's Kitchen 
cookbook.  It goes really well with warm applesauce...

I've made this with both the regular molasses and with the blackstrap &
honey mixture.  It's good both ways.  The regular molasses makes a bread
closer to what I remember having as gingerbread as a little girl; light
in color, tasty without being heavy.  The blackstrap/honey combo makes a 
deep, dark, heavy bread that's quite rich.

-----------------

Gingerbread

 1/3 cup applesauce
 1 cup dark molasses or
	2/3 cup blackstrap and
	1/3 cup honey
 replacer for 1 egg [I use EnerG Egg Replacer; 2 egg whites would probably 
	also work here]
 1 cup orange juice
 2 1/2 cups whole wheat flour [I use plain old white flour]
 1 tsp. baking soda
 1 tsp. cinnamon
 2 tsp. powdered ginger
 1/2 tsp. salt
 1/2 cup raisins (optional)
 1 Tbsp. orange zest (optional)

Preheat oven to 350F.

Mix applesauce and molasses.  Beat in egg replacer and add orange juice.
Sift together the dry ingredients and combine everything together.

Pour into a non-stick 8x8 inch baking pan.  Bake 60 minutes.