A gingerbread loaf (or can I call it gingerbread bread?) has been on my to-make list every Christmas for at least three years now, and I finally got around to doing it! This is the perfect treat for when you have guests around during the festive season, or just to keep in the fridge for you to snack on whenever you feel like it.
Ingredients: 130g whole wheat flour
220g all purpose flour
2 tbsp ground flax seeds + 5tbsp water
110g granulated sugar
40g brown sugar
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp cloves
1/4 tsp fine table salt
2 tsp baking powder
1 tsp baking soda
260g dairy-free milk, room temperature
1tbsp apple cider vinegar
60g molasses
70g butter
Frosting
120g vegan butter
300g powdered sugar
0.25tsp cinnamon
Method:
Mix your ground flax seeds and water and leave to set until gelatinous. Mix your spices, salt, flours, baking powder, baking soda and sugars in a big bowl. In another bowl, mix your dairy free milk and apple cider vinegar and leave for a few minutes to set. Then, add the molasses and your flax mixture. Melt your butter. Add the melted butter and wet mix to the dry and stir to combine. Line a loaf pan with parchment paper and pour in your batter. Bake on the middle rack of the oven at 180C for 40-45 minutes or until a toothpick comes out clean indicating it's cooked through. Remove from the oven and leave to cool completely. To make the frosting, simply add your butter to a bowl and mix with an electric beater. Gradually add in the powdered sugar until you have a fluffy buttercream. Add the cinnamon and whisk this in too until completely combined. Spread the buttercream onto the cooled loaf, sprinkle on some chopped nuts (I used pistachios), cinnamon and maybe some dried flowers if you have them and enjoy!
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