White Gingerbread
Indulge in the warm, nostalgic flavors of White Gingerbread, a cozy twist on the classic spiced treat. This recipe blends the aromatic warmth of ground ginger, cinnamon, and nutmeg with the richness of light molasses and a buttery base for a perfectly soft and tender crumb. Unlike traditional darker gingerbread, this version has a lighter hue and a delicate balance of sweetness, making it ideal for those who crave a subtler spice profile. Ready in under an hour, this easy-to-prepare dessert is perfect for holiday gatherings or any time you need a comforting, home-baked indulgence. Serve it plain, dusted with powdered sugar, or topped with whipped cream for a truly irresistible treat. Perfect for beginner bakers and experienced enthusiasts alike, this White Gingerbread recipe is destined to become a favorite addition to your baking repertoire.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Granulated sugar
- 1 cup Unsalted butter
- 0.5 cup Light molasses
- 0.75 cup Whole milk
- 2 large Eggs
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan, or line it with parchment paper for easier removal.
In a medium saucepan over low heat, melt the unsalted butter. Remove from heat and stir in the granulated sugar and light molasses. Let this mixture cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground ginger, ground cinnamon, ground nutmeg, and salt. This step ensures even distribution of the spices and leavening agent.
Add the melted butter, sugar, and molasses mixture into the flour mixture. Stir gently to combine.
In a separate small bowl, whisk together the milk and eggs. Pour this wet mixture into the batter, stirring until just combined. Do not overmix, as it may affect the texture of the gingerbread.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the gingerbread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Serve plain, dusted with powdered sugar, or with a dollop of whipped cream or vanilla icing for added indulgence.
Nutrition Facts
Calories |
3528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2586 mg | 112% | |
| Total Carbohydrate | 584.6 g | 213% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 294.6 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 633 mg | 49% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 2617 mg | 56% | |
*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.
