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Gingerbread Loafs

Hi,

I can’t write to long tonight because I need to practice making cookies for the Great Cookie Swap, plus Two and A Half Men are on soon and it looks like a good one, but before I go, I wanted to share with you a delicious holiday bread that I made on Sunday.  I made four loafs, took them to work and they all got eaten!  Yah!  I just love that!  Oh, I never told you the bread, Gingerbread!

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.

Crystallized Ginger (I bought it from Cost Plus)

Walnut Topping

Plain with a pretty ribbon

Gingerbread Loafs

Ingredients

2 c. Whole Wheat pastry divided

1/2 c. Un-Packed 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. Canned pumpkin

1/3 c. Molasses ( I used Blackstrap)

1 Tbsp. Honey

2 Eggs or Substitute

1/3 c. Butter (I used Earth Balance)

1/4 c. Water

2 Tbsp. Turbinado Sugar for sprinkling on top

Optional Toppings:  Crystallized Ginger,Walnuts

Directions:

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

Number of Servings: 24 (6 slices per loaf)

Calories per serving:  85,  Fat:  2.6,  Sodium:  84,  Potassium:  119,  Carbs:  15,  Fiber:  2,  Sugar:  6.6,  Protein:  2

These little breads are moist and delicious.  Great for giving as gifts!  I gave one to my friend.  She was the one who asked me to come up with a healthy Gingerbread that doesn’t use oil.   I think this bread fits that category! – Thanks Tammie!!! 🙂

Whats your favorite kind of Holiday bread??

Have a great day!!!

Comments

  1. I love – lovelovelove – gingerbread! And the red bow is pretty perfection 🙂

  2. Definitely not early, and more than welcome. What gorgeous loaves. I love the variety to the topping, and the pumpkin in there. Mmmm … yum!

  3. OMG! This bread is SO STINKIN GOOD!!! I was blown away, because it is SO low in calories and amazing! I ate half the whole loaf right away! Thank you so much for this awesome bread recipe! 🙂

Trackbacks

  1. […] weekend I went crazy!  I baked 3 loafs of bread, pumpkin, gingerbread and banana with chocolate chips.  Made two batches of Granola (recipe coming this week, it’s […]

  2. […] weekend I went crazy!  I baked 3 loafs of bread, pumpkin, gingerbread and banana with chocolate chips.  Made two batches of Granola (recipe coming this week, it’s […]

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