German Gingerbread
A warm, spiced German gingerbread featuring rich flavors of cinnamon and nutmeg, perfect for festive occasions or cozy gatherings with a tender, chewy texture.
Ingredients
Instructions
- Cream the brown sugar, flour, and butter until crumbly; set aside 1 cup of the mixture.
- Mix the baking soda, cinnamon, and nutmeg into the remaining mixture.
- Add the eggs and buttermilk to the mixture and blend well.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Sprinkle the reserved 1 cup of the mixture on top of the batter.
- Bake in a preheated 325°F oven for 30 minutes.
- Serve with Lemon Sauce.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you prefer a dairy-free option, substitute margarine for butter and use a non-dairy milk alternative in place of buttermilk. To enhance the spices, you can add a pinch of cloves or allspice. Make sure to mix the dry ingredients thoroughly to avoid clumps in the batter.
Serving Suggestions
This German gingerbread is delicious served warm with a drizzle of lemon sauce. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider serving it alongside Swedish Fruit Balls or Cheese Balls Or Logs. You can also dust it with powdered sugar before serving for an elegant finish.
Storage & Reheating
Store any leftover gingerbread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place individual pieces in the microwave for about 15-20 seconds or warm them in a preheated oven at 300°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of German Gingerbread contains roughly 704 calories, with 7g protein, 66g carbohydrates, and 48g fat. It is an excellent source of dietary fiber (46% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 619mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the texture may be denser. To maintain a light and airy gingerbread, consider using half whole wheat and half all-purpose flour.
What can I serve with this gingerbread?
This gingerbread is delightful on its own but also pairs well with whipped cream, ice cream, or a tangy lemon sauce. You can serve it as a dessert or as a sweet snack with coffee or tea.
Can I freeze the gingerbread for later?
Absolutely! To freeze, wrap the cooled gingerbread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it overnight in the refrigerator before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).