White Gingerbread
A delightful white gingerbread with subtle spice notes, tender crumb, and a moist texture, perfect for cozy gatherings or holiday treats enjoyed warm or cold.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add flour and mix until crumbly.
- Set aside 1 1/2 cups of the crumbs for topping.
- Stir the spices into the flour and sugar mixture.
- Add buttermilk, soda, and eggs to the mixture.
- Beat thoroughly until smooth.
- Spray a 9 x 14-inch pan with cooking spray.
- Sprinkle half of the reserved crumbs on the bottom of the pan.
- Pour the batter into the pan over the crumbs.
- Sprinkle remaining crumbs on top of the batter.
- Bake at 350°F (175°C) for 40 minutes.
- Serve warm or cold.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can substitute the buttermilk with regular milk mixed with a teaspoon of vinegar or lemon juice for a similar effect. Ensure that the butter is at room temperature for easier creaming. This recipe can also be adapted to make a spiced cake by adding cloves or allspice to the spice mix.
Serving Suggestions
Serve the white gingerbread plain, or top it with a dusting of powdered sugar for a simple presentation. It pairs beautifully with Fresh Homemade Peach Ice Cream for a delightful dessert. Consider serving it alongside a cup of coffee or tea for a cozy afternoon treat.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the gingerbread for up to a week. To reheat, simply place slices in the microwave for 15-20 seconds or warm them in the oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of White Gingerbread contains roughly 215 calories, with 5g protein, 23g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (25% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1036mg per serving (45% 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 a day in advance and store it in the refrigerator. Just make sure to bring it to room temperature before baking. Alternatively, you can bake it ahead and store it, then reheat before serving to enjoy its fresh taste.
What can I use instead of buttermilk?
If you don't have buttermilk, you can make a quick substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. This will work well in this recipe to maintain the moisture and texture of the gingerbread.
Can I freeze the white gingerbread?
Absolutely! Allow the gingerbread to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. It can be frozen for up to three months. Thaw it overnight in the refrigerator and enjoy it at room temperature or warmed up.
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).