Old Time Gingerbread
A warm, spicy gingerbread with rich molasses and fragrant spices, perfect for holiday gatherings and cozy dessert tables, appealing to spice lovers and traditional bakers alike.
Ingredients
Instructions
- Sift the flour, salt, soda, cinnamon, and ginger into a large bowl.
- Cream the soft butter until light and fluffy.
- Add sugar to the butter, beating well.
- Add eggs and buttermilk to the creamed mixture.
- Stir in the molasses.
- Add the dry ingredients to the wet ingredients and mix well.
- Pour the batter into a buttered pan.
- Bake at 350°F (175°C) for 35 minutes, or until done.
Tips & Substitutions
For a lighter gingerbread, consider substituting half of the molasses with maple syrup. If you want a spicier flavor, increase the cinnamon to 1 1/2 teaspoons. Be sure to sift the dry ingredients thoroughly to avoid lumps in your batter. Also, letting the batter rest for 15 minutes before baking can enhance the flavors and texture.
Serving Suggestions
This gingerbread pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. You can also serve it with a side of Orange Ice Cream Salad for a refreshing contrast. For a festive touch, drizzle warm gingerbread with caramel sauce or serve it alongside a cup of tea or coffee for a cozy dessert experience.
Storage & Reheating
Store leftover gingerbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply place slices in a microwave for 10-15 seconds or warm them in an oven at 300°F (150°C) for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Old Time Gingerbread contains roughly 844 calories, with 8g protein, 55g carbohydrates, and 66g fat. It is a good source of calcium (19% of the Daily Value), protein (16% of the Daily Value), and iron (16% of the Daily Value). Note that it is relatively high in sodium, at 1939mg per serving (84% 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 all-purpose flour instead of sifted flour?
Yes, you can use all-purpose flour without sifting, but sifting helps to aerate the flour, making your gingerbread lighter. If you don't have a sifter, you can whisk the flour in the bowl to achieve a similar effect.
What can I substitute for buttermilk?
If you don't have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in your recipe. This will mimic the acidity of buttermilk and work well in this gingerbread.
How can I enhance the flavor of my gingerbread?
To enhance the flavor, consider adding a teaspoon of vanilla extract or a pinch of nutmeg along with the spices. You can also include finely chopped crystallized ginger for an extra kick. These additions will elevate the overall taste and aroma of your gingerbread.
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).