Buttermilk Gingerbread
Indulge in the warm, nostalgic flavors of homemade Buttermilk Gingerbread—a classic dessert that’s as comforting as it is delightful. This recipe combines the rich, robust taste of molasses with a medley of aromatic spices like ground ginger, cinnamon, and cloves to create a moist, tender cake with just the right amount of zing. Buttermilk adds a subtle tanginess, ensuring a perfectly balanced flavor and irresistibly soft crumb. Prepared in just 20 minutes and baked to perfection in under an hour, this gingerbread comes together effortlessly in a single pan, making it ideal for cozy gatherings or holiday festivities. Serve it with a dusting of powdered sugar or a dollop of whipped cream for a simple yet elegant treat that everyone will love. Perfect for dessert, teatime, or even as a spiced breakfast indulgence, this Buttermilk Gingerbread is destined to become a family favorite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground cloves
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.5 cup Brown sugar, packed
- 1 cup Molasses
- 1 large Egg
- 1 cup Buttermilk
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x9-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
Add the molasses and egg to the butter and sugar mixture. Beat until well combined.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the gingerbread comes out clean.
Remove the gingerbread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Serve warm or at room temperature. Optionally, dust with powdered sugar or serve with whipped cream for an extra touch of sweetness.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 280 mg | 12% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 44.0 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 143 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 691 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
