Homemade Gingerbread {Recipe Box}

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When I was a little girl, my mom would make gingerbread, pull it out of the warm oven, and slather it with butter. I can barely remember it, but I do remember it being really special, a homemade treat. Of course, I decided to make some. 

Last weekend I searched through my grandma’s recipe box, looking for a gingerbread recipe, and I found one…. a bit tattered, but definitely still readable and so very special because it looks like it’s been used quite a bit. Below is a printable recipe, without photos, for your convenience.

The first step is to cream the shortening and sugar. Beat in the eggs, and add buttermilk, along with syrup. Just a tip for the buttermilk…. If you don’t have any onhand, you can make your own, using regular milk and about a tablespoon of vinegar. Let it sit for a few minutes, and you have soured milk, the perfect substitute for buttermilk. For the syrup, Grandma’s recipe calls for Ribbon Cane Syrup, but I looked it up to see what I could substitute, since I didn’t have that particular syrup. I read that a good substitute would be molasses or light corn syrup. I happened to have light corn syrup on hand, so that’s what I used, though I’m anxious to try molasses next time just to see what it does to the texture of the bread.

Next, measure 3 cups of flour, and sift, adding in baking soda and salt. Add dry ingredients to creamed mixture. Add in spices, and mix well. Grease and flour your pan/s. I used a large loaf pan, as well as 2 mini loaf pans. Pour batter into pans, and bake for about 30 minutes in a slow oven (about 350 degrees). The larger loaf did take a bit longer to bake all the way through. The recipe also says that dough can be kept in the refrigerator and used as needed.

Serve gingerbread with butter; it’s definitely best while warm. I had my doubts, using the corn syrup. We really enjoyed the way this bread turned out, though. It’s not too sweet, not too strong…. it makes a really delicious breakfast treat or snack. Enjoy!

And if you’re looking for more holiday recipe inspiration, check out my list of The Best Christmas Recipes for Your Holiday Celebrations.

Homemade Gingerbread

Homemade Gingerbread

Ingredients

  • 1 cup shortening
  • 1 cup sugar
  • 3 eggs
  • 1 cup Ribbon Cane Syrup, I used light corn syrup
  • 1 cup buttermilk
  • 3 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ginger
  • 1/2 tsp allspice

Instructions

  1. Cream the shortening and sugar. Beat in the eggs, and add buttermilk, along with syrup.
  2. Measure 3 cups of flour and sift, adding in baking soda and salt. Add to creamed mixture. Add in spices, and mix well.
  3. Grease and flour your pan/s. I used a large loaf pan, as well as 2 mini loaf pans. Bake for about 30 minutes in a slow oven (about 350 degrees). Serve while warm.

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