A couple of weeks ago, Scott baked a new gingerbread recipe for the family on a Sunday afternoon, and it was gone by the next morning. I loved it so much that I made it again that same week, and I made a double batch so I could share some with my book club.
This whole wheat gingerbread is super moist and so yummy. For book club, I layered the gingerbread with a pumpkin mixture and some whipped cream. I served it in 1 -cup glass mason jars which was great for individual portions and it looked so pretty! I will post the trifle recipe next week so be sure to check back for the rest of that recipe. In the meantime, let’s make some gingerbread sweet bread, which will also make your house smell amazing!
Here are your ingredients. Be sure to use a molasses like this Grandma’s one pictured below that is NOT blackstrap molasses. Blackstrap is not sweet. You can tell if it’s blackstrap molasses by reading the ingredients on the jar; it’ll say ‘blackstrap molasses’.
You can either bake it in a 9×13 pan or a large bread loaf pan. I’ve used both, and the bake times are pretty close.
The bottom of your bread will look a bit crumbly like this if you forget to line your pan with parchment(like I did). But if you forget, no worries, it tastes the same and once you flip it over right side up, you can’t even tell.
Whole Wheat Gingerbread
1/2 c organic cane sugar (or any granulated sugar)
1/2 c butter, softened
1 c molasses (not blackstrap)
1/4 c unsweetened apple sauce
2 1/2 c whole white wheat flour
1 1/2 tsp baking soda
1/2 tsp sea salt
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
1 c hot water
Preheat oven to 350 degrees. Line the bottom of a large bread loaf pan( a 9×13 works too) with parchment paper and then spray with Pam with flour. Set aside.
In your Bosch or large mixing bowl, cream together the sugar and butter. Beat in the egg. Add molasses and applesauce and mix. Add in the flour, baking soda, salt, cinnamon, ginger and cloves and mix. Add in the hot water and mix again. Pour into your prepared pan.
Bake about 45 minutes to an hour in the preheated oven until a toothpick inserted in the center comes out clean. Allow to cool in pan for 5-10 minutes before removing from the bread loaf pan to cool completely on a cooling rack. (To get bread out of loaf pan, take a bread knife around the edges, then put a cooling rack or cutting board on top of bread, flip it over so the bread is now on top of the rack, and then gently remove the pan, knocking on the bottom of the pan if it’s sticking slightly.). If you made the bread in a 9×13, it can cool in the pan completely and you can serve it straight out of the pan. Top with a little whipped cream and it’s perfect! I love it with this easy to make coconut whipped cream.