Spiced Gingerbread Loaf
Moist, dense, and exploding with robust, complex flavors, this gingerbread loaf carries a piece of the holidays in every slice.
Servings: 12
Calories: 220kcal
Ingredients
- 3 large eggs
- ¾ cup evaporated cane juice sugar (or finely blended raw cane sugar)
- 1 cup pumpkin puree
- ¼ cup molasses unsulphured
- ½ cup extra light olive oil
- 3 tsp ground ginger
- 1½ tsp cinnamon powder
- 1 tsp ground mustard powder
- ½ tsp ground cloves
- ½ tsp Ground Nutmeg
- ½ tsp Himalayan salt
- ¼ tsp ground black pepper
- 2 tsp vanilla extract
- 1 tsp orange extract
- 1⅓ cup stone ground whole wheat pastry flour sifted to break up any clumps
- 2 tsp baking powder sifted
- 1 tbsp cocoa powder (optional)
Instructions
- Make Batter: In a large bowl whisk together eggs and sugar until thick and fully blended.
- Incorporate your pumpkin puree and molasses into your egg-and-sugar mixture along with your spices (ginger, nutmeg, clove, cinnamon), mustard powder, salt, pepper, cocoa powder (if using) and vanilla and orange extracts.
- While whisking, slowly stream in your extra light olive oil.
- Once your oil is fully blended in, add the sifted whole wheat pastry flour and whisk until fully combined. (See notes*)
- Rest Batter: Let batter your rest for 20 minutes so that the whole wheat flour can fully hydrate.
- Preheat oven and prep pan: While batter is resting, set your oven rack on the 2nd lowest slot and preheat your oven to 350°F. Next, grease a 9x5 bread pan and line with parchment paper that sticks up the sides at least 2" (see note).
- With your batter rested, sift in your baking powder using a fine sifter and fold it into your batter.
- Pour and Bake: Pour your batter into your prepared bread pan, Place your pan onto a baking sheet and bake for 45-60 minutes or until a toothpick inserted in the middle comes out clean.
- Cool, Ice, Slice: Cool for a minimum of 1 hour before removing from the pan and icing or leaving plain and slicing into 12 slices.
- Store: Store your bread in an airtight container in the fridge for up to a week or wrap each slice individually and freeze for up to three months.
Notes
- The flour is measured by volume (compact) and then sifted.
- If you don't let your batter rest, your loaf will be dense and may possibly sink in the middle while baking since the flour will be heavy from not being sufficiently hydrated.
- The parchment paper extending past the edge of the tin is a great guide to encourage your bread to rise upwards and serves as a great "handle" to lift your loaf out to unmold it from the pan.
- For a great variation you can add in 1/2 cup of mini chocolate chips to your batter or 1/2 cup of dried cranberries.
Nutrition
Serving: 1g | Calories: 220kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 120mg | Potassium: 312mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3245IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg