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
- 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
- Preheat oven to 400ºF. Grease a bread pan with coconut oil or use nonstick.
- 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.
- 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.
- Pour into a bread pan and bake for 35-40 minutes, or until a toothpick comes out clean.
- To make the frosting, combine the greek yogurt, cream cheese, vanilla, and powdered sugar.
- Remove the loaf from the oven, frost, and sprinkle candied ginger and turbinado sugar on top.