Growing up, Christmas baking was an essential part of my mother’s to-do list. Starting in december, mama would begin making cookies, cakes, candies, and bread. Our house smelled like Santa’s North Pole Bungalow. Mom was always using spices like ginger, nutmeg, and cinnamon in her treats…all the flavors of Christmas. She would have ADORED the following recipe for gingerbread loaves.
Check out what my pals over at Peanut Butter And Peppers had to say about this yummy recipe:
This recipe makes either two big loafs or four mini loafs. I topped all the loafs with raw sugar, and left two plain, added Crystallized Ginger to one and walnuts to the other. I like to give options.
I really do LOVE this recipe for gingerbread loaves because you can make a mess of mini loaves or a 2 big ‘ol loaves. No matter what you decide to go with everyone is sure to love this bread.
Ingredients
2 c. Whole Wheat pastry flour divided
1/2 c. Un-Packed Domino brown sugar (add 1/4 cup more if you like sweet bread)
2 Tsp. Baking powder
1 1/2 Tsp. Ground cinnamon
1/4 tsp.Ground cloves
1/4 tsp. Ground ginger
1/2 Tsp. Baking soda
1 c. Libby’s Canned pumpkin
1/3 c. Molasses ( I used Blackstrap)
1 Tbsp. Honey
2 Eggs or Substitute
1/3 c. Kerrygold Butter
1/4 c. Water
2 Tbsp. Turbinado Sugar for sprinkling on top
Optional Toppings: Crystallized Ginger,Walnuts
Instructions:
Preheat oven to 350
Spray 4 Mini Loaf pans with non-cooking spray, set a side
Stir together 1 cup of flour, brown sugar, baking powder, cinnamon, ginger, cloves and baking soda.
Add the pumpkin, molasses, eggs, honey, water and butter.
Beat with an electric mixer on low to medium speed until combined, about 30 seconds.
Beat on medium to high speed for 2 minutes, scraping the sides of the bowl occasionally.
Add the remaining flour; beat for 2 minutes or until mixed.
Divide the batter evenly among the prepared pans.
For the topping, sprinkle Turbinado Sugar evenly over all the batter in the pans. Optional Toppings: Sprinkle Crystalized Ginger and Walnuts over other loafs
Bake in a 350 F oven for 35-40 minutes or until a wooden pick inserted near the center of each loaf comes out clean.
Cool the loaves in the pans on wire racks for 10 minutes. Remove the loaves from the pans. Cool thoroughly on the wire racks.
If you want a frosting on the bread (Recipe from Oh She Glows): Mix 1 3/4 cups powdered sugar, 1/2 Cups of butter, 1 tsp vanilla, 1 Tbsp of Pumpkin Spice. Beat together in a bowl until it is the mixture you like. If it is to thick add milk to water it down. I served the frosting as a side, for those who are watching there calories. he he
Serving Size: 4 Mini Loafs
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Quick Tip: This bread is best served warm with lots of butter.
Big thanks to Peanut Butter and Peppers for this delicious recipe!
