Western Gingerbread
A warm and spicy gingerbread with a tender crumb and a buttery topping, perfect for holiday gatherings or cozy afternoons with a cup of tea.
Ingredients
Instructions
- Cut the shortening into the dry ingredients and reserve 1/2 cup of the crumb mixture.
- Add the egg, sorghum, buttermilk, and soda to the mixture and beat well.
- Pour the batter into a prepared 13 x 9 x 2-inch pan.
- Cut 1 tablespoon of butter into the reserved crumb mixture and sprinkle over the top of the batter.
- Bake at 350°F for 40 minutes.
Tips & Substitutions
For a richer flavor, consider substituting honey for sorghum or using brown sugar instead of white sugar. You can also use vegetable oil in place of shortening for a lighter texture. If you prefer a spicier gingerbread, add a pinch of cloves or nutmeg. Make sure to sift the dry ingredients to avoid lumps, ensuring a smooth batter.
Serving Suggestions
Serve warm, dusted with powdered sugar or topped with whipped cream for an indulgent treat. This gingerbread pairs beautifully with a warm cup of spiced chai or hot cocoa. Consider serving it alongside a scoop of vanilla ice cream for a delightful dessert option that complements its spiced flavors.
Storage & Reheating
Store leftover gingerbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, simply place a slice in the microwave for about 10-15 seconds, or warm in a preheated oven at 350°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Western Gingerbread contains roughly 184 calories, with 4g protein, 34g carbohydrates, and 4g fat. Note that it is relatively high in sodium, at 740mg per serving (32% 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 recipe ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just make sure to bring it to room temperature before baking. Alternatively, bake the gingerbread ahead of time and store it wrapped in plastic, then reheat before serving.
What can I use instead of buttermilk?
If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. This will mimic the acidity and consistency of buttermilk in the recipe.
Can I add nuts or dried fruit to this gingerbread?
Absolutely! Chopped walnuts, pecans, or even raisins can be added for extra texture and flavor. Just fold them into the batter before pouring it into the pan. Keep in mind that this will alter the baking time slightly, so check for doneness a few minutes early.
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).