Glorified Gingerbread
A warm, spiced gingerbread dessert featuring pecans and aromatic cinnamon and nutmeg, perfect for cozy gatherings and holiday treats with a moist, crumbly topping.
Ingredients
Instructions
- Mix sugar, flour, and oleo as for pie crust.
- Take out 1 cup of the mixture for the topping.
- Sprinkle soda, nutmeg, and cinnamon over the remaining mixture.
- Add to well-beaten eggs.
- Mix well; add buttermilk.
- Pour into an ungreased 9 x 13-inch pan.
- Add pecans to the cup of mixture saved for the topping.
- Sprinkle this crumb mixture on top.
- Bake at 350°F for 45 minutes to 1 hour.
- Use a toothpick to check for doneness.
- Serve warm.
Tips & Substitutions
To enhance the flavor of your Glorified Gingerbread, consider adding a teaspoon of ginger for extra warmth. If you don't have buttermilk on hand, you can easily substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. For a nut-free version, omit the pecans or replace them with sunflower seeds. Always ensure your eggs are at room temperature for better mixing.
Serving Suggestions
Serve your Glorified Gingerbread warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with Lemon Ice Cream Pie for a sweet dessert spread. Consider adding a side of spiced apple slices or warm caramel sauce for dipping to elevate the experience even further.
Storage & Reheating
Store leftover gingerbread in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for about a week or freeze it for up to three months. To reheat, simply warm individual pieces in the microwave for about 15-20 seconds or in a preheated oven at 350°F for 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Glorified Gingerbread contains roughly 569 calories, with 7g protein, 94g carbohydrates, and 19g fat. It is a good source of calcium (17% of the Daily Value), protein (13% of the Daily Value), and iron (12% 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 make this gingerbread ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for a day before baking. Just make sure to give it a good stir before pouring it into the pan. This can help enhance the flavors as they meld together over time.
What can I use instead of oleo?
If you don't have oleo, you can substitute it with an equal amount of unsalted butter or margarine. If you're looking for a dairy-free option, coconut oil or a plant-based butter alternative works well, maintaining the moisture and texture of the gingerbread.
How do I know when the gingerbread is done baking?
A toothpick inserted into the center of the gingerbread will come out clean or with a few moist crumbs attached when it's done. If it comes out with wet batter, it needs more time in the oven. Keep an eye on it as baking times may vary based on your oven.
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).