Fresh Gingerbread with Candied Ginger and Greek Yogurt Frosting

Ginger is quite possibly my favorite thing ever. I drink ginger tea throughout the day, love ginger chews, and especially enjoy gingerbread. This is a great recipe, which I adapted from Chocolate Covered Katie, because the bread turns out so moist. I made the addition of candied ginger to give it a little something extra. While it bakes, the candied ginger sinks to the bottom, which creates the most delicious sticky, toffee-like base. I created the greek yogurt frosting with a bit of improvisation but it turned out so well. For toppings, I sprinkled on bits of candied ginger and raw turbinado sugar. See the recipe below and start baking!

Recipe for Gingerbread with Candied Ginger and Greek Yogurt Frosting

Ingredients 

  • 2/3 cup milk of choice (I used unsweetened vanilla cashew)
  • 1/4 cup molasses
  • 1/4 cup pure maple syrup
  • 1/3 cup carrot juice
  • 1 tbsp apple cider vinegar
  • 2 tbsp coconut oil, melted
  • 2 tbsp ground flaxmeal
  • 1 cup flour of choice (I used a combination of spelt and oat)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp each powdered ginger and cinnamon
  • 3/4 tsp allspice
  • 1/4 cup brown sugar
  • Candied ginger, cut into small cubes
  • 1/2 cup greek yogurt
  • 1/3 cup whipped cream cheese
  • 3 tbs powdered sugar
  • 1 tsp vanilla extract

Method

  1. Preheat oven to 400ºF. Grease a bread pan with coconut oil or use nonstick.
  2. In a large bowl, whisk together the milk, molasses, maple syrup, carrot juice, apple cider vinegar, melted coconut oil, and flaxseed. Set aside for at least 5 minutes.
  3. Whisk together the remaining ingredients in a separate bowl, except the candied ginger. Combine the wet and dry ingredients and stir to just combine. Add the candied ginger and gently mix.
  4. Pour into a bread pan and bake for 35-40 minutes, or until a toothpick comes out clean.
  5. To make the frosting, combine the greek yogurt, cream cheese, vanilla, and powdered sugar.
  6. Remove the loaf from the oven, frost, and sprinkle candied ginger and turbinado sugar on top.

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