I love baking for the seasons; especially a holiday. Each year as Christmas begins to roll around, my mind is flooded with all things Jesus, then gingerbread and peppermint. Some years I lean more into peppermint, however gingerbread will always be my favorite flavor to bake. I love spices, and I have an odd appreciation for molasses that most likely ties back to my Mom’s famous molasses cookies that I fondly remember making each December.
This particular recipe evolved from my desire for a gingerbread bread loaf that tasted good but was perhaps a little more balanced and light than some of the other holiday treats I had been baking. Not to mention, I had gotten a new muffin tin mold and was eagerly awaiting a chance to give it a whirl… So these two motivators led me to bake one of my most beloved things I believe I have baked thus far,so much so that I am almost tempted to carry the gingerbread flavor over into January just so I can make it again!
What You Will Need
- All-Purpose Flour
- Whole Wheat Flour
- Baking Powder
- Baking Soda
- Cinnamon
- Ginger
- Nutmeg
- Cloves
- 2 eggs
- Molasses
- Maple Syrup
- Unsweetened Applesauce
- Unsweetened Almond Milk
- Vanilla extract
Tips on How to Make This Bread
Baking Dish: This particular recipe can be quite versatile in the shape it is baked in. It could be made into muffins, 2 small loaves, one big loaf, or baked in a fun/festive baking dish! I encourage you to bake it in whatever form you most desire, however the baking times will differ depending on the method chosen.
Baking Time: For muffins/fun muffin tins, I would bake it for about 18-22 minutes, checking frequently at the 18 minute mark. For smaller loaves, I would bake for about 30-35 minutes, checking frequently starting around 28 minutes. For a larger loaf, I would bake for about 45-50 minutes, checking at 40 minutes and rather frequently after. Once a cake tester or toothpick comes out clean and the bread no longer looks raw, it should be ready!
Molasses: If you like a heavier molasses taste, feel free to up the amount to 1/4 cup.
Spices: If you would like a stronger spice presence, use 1/2 teaspoon of cloves and nutmeg as opposed to 1/4 teaspoon.
Milk: Any milk will do for this recipe, I personally just often have unsweetened almond milk on hand.
Flavor Combinations: While this recipe it quite good on its own, I believe that adding another ingredient, such as raisins, dried cranberries, or even chocolate chips could be a welcomed addition! I would add about 1/4 cup! (but you can most certainly add more)
Gingerbread Bread
Course: Dessert, Breakfast9
servings15
minutes30
minutes340
kcal45
minutesIngredients
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
2 eggs
2 tablespoons molasses
1/4 cup maple syrup
1/4 cup unsweetened almond milk
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and prepare a baking dish with parchment paper (if possible). If not possible, (perhaps you are using a festive baking dish) spray the dish well with olive oil spray.
- In a medium-large bowl, combine both of the flours with the baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves, then give it a good mix.
- Into the same bowl, add the applesauce, maple syrup, almond milk, molasses, eggs, and vanilla extract. Mix this all well, until a batter-like consistency is met.
- Pour the batter mixture into the prepared baking dish and use a small spatula to level off the top to ensure the batter is evenly distributed amongst your pan.
- Bake at 350 degrees until a cake tester or toothpick comes out clean. Baking times will differ based on the baking pan used; for 2 smaller loaves, bake for 30-35 minutes. For One large/typical loaf, bake for 45+ minutes. For muffins, bake for 18-22 minutes. (refer to “baking time” tip above for more information!)
