Whole Wheat Gingerbread Loaf

It's officially pumpkin spice season. Does gingerbread count as fall for pumpkin spice, or winter because of gingerbread cookies? Not to be confused with gingerbread cookies, gingerbread is a quick bread with similar flavors, such as molasses, cinnamon, and, of course, ginger. My wholesome version cuts out the white flour, refined sugar, and butter or vegetable oil. Whole wheat flour provides more nutrients as compared to white flour, such as fiber, protein, and B vitamins. Coconut oil is a healthier fat because of its presence of MCTs, which are burned similar to carbohydrates for energy. Not only is coconut oil healthier than butter or canola oil, but this recipe also features about half the added fat than is traditional. Blackstrap molasses is richer in flavor, lower in sugar, and higher in minerals (like iron and magnesium) as compared to standard molasses. For the sweetener, I'm using homemade sugar free syrup instead of white sugar, but you can also use honey, maple syrup, or agave. This delicious quick bread is just the right amount of sweet while being full of fall flavor. It's warming, soft, and nutritious, even being a good option as part of your breakfast.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350F. Line a 9x5" bread pan with parchment paper. Lightly grease with oil.

Step 2

Whisk together the dry ingredients in a large bowl - whole wheat flour, baking powder, baking soda, ginger, cinnamon, nutmeg, salt, and cloves.

Step 3

In a separate large bowl, whisk together the wet ingredients - applesauce, milk, molasses, sugar free syrup, melted coconut oil, and egg.

Step 4

Add the dry ingredients to the wet, and mix until just fully combined with a silicone spatula.

Step 5

Transfer the raw batter to the prepared pan.

Step 6

Bake uncovered at 350F for about 45 minutes. The top will be browned and set, a toothpick to the center will come out clean, and the internal temperature will be about 205F. Transfer to a wire rack.

Step 7

Allow it to cool completely before slicing.

Step 8

To make this gluten free, replace the whole wheat flour with 2 1/2 cup (225 g) oat flour.

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