Grandma'S Soft Gingerbread
Grandma's Soft Gingerbread offers warm, spicy flavors with a moist, tender texture, perfect for cozy gatherings and family treats, topped with butter or whipped cream.
Ingredients
Instructions
- Put butter and molasses over medium heat and bring to a boil. Remove from heat and add baking soda; beat well.
- When cool, add sour milk and well-beaten eggs to the mixture.
- Sift together the dry ingredients: flour, ginger, and salt, then add to the wet mixture.
- Mix well until combined.
- Pour into a well-greased and floured pan.
- Bake in a 350°F oven for 40 minutes.
- Serve warm with country butter or topped with whipped cream.
Tips & Substitutions
For a slightly different flavor, consider substituting blackstrap molasses for a richer taste. If you don't have sour milk, you can sour regular milk by adding a tablespoon of vinegar or lemon juice to it. Make sure to thoroughly mix the baking soda with the molasses to avoid lumps. This gingerbread pairs beautifully with Angel Sponge Pudding for a delightful dessert experience.
Serving Suggestions
Serve the gingerbread warm from the oven, topped with country butter or a dollop of whipped cream. It also makes a wonderful dessert alongside a scoop of vanilla ice cream. For a festive touch, consider pairing it with a warm cup of spiced tea or coffee. This comforting treat can be enjoyed as a snack or a sweet ending to any meal.
Storage & Reheating
Allow the gingerbread to cool completely before storing. Wrap it tightly with plastic wrap or place it in an airtight container. It can be kept at room temperature for up to three days or refrigerated for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Soft Gingerbread contains roughly 345 calories, with 8g protein, 69g carbohydrates, and 4g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 499mg per serving (22% 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 plain flour?
Yes, you can use whole wheat flour, but it may result in a denser texture. If you prefer a lighter gingerbread, consider using a mix of whole wheat and all-purpose flour. Adjust the liquid slightly if necessary to maintain the desired consistency.
How can I make this gingerbread gluten-free?
To make this recipe gluten-free, substitute the plain flour with a gluten-free flour blend that can be used for baking. Ensure that the blend contains xanthan gum for better structure. You may need to adjust the liquid slightly, depending on the blend's absorbency.
Is it possible to freeze leftover gingerbread?
Absolutely! To freeze, wrap the cooled gingerbread tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving, and reheat as desired.
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).