Gingerbread Loaf

Gingerbread Loaf

If you want your house to instantly smell like the holidays then you need to make this easy and delicious gingerbread loaf. For years I used to make little gingerbread men / women and spend hours decorating them with my sister. They were cute and tasted like the holidays but they weren’t something I ever craved!. This year I finally decided to make a rich, moist gingerbread loaf that not only filled the house with the smell of the holidays but was was delicious! This version is topped with powdered sugar but you can make a glaze or even a vegan cream cheese frosting.

Makes about 12 slices

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Ingredients

Dry
2 cups (240g) Flour
3/4 cup Light Brown Sugar
1 tsp (5g) Baking Powder
1 tsp (5g) Baking Soda
1 tsp (5g) Salt
2 tsp (10g) Ground Ginger
1 1/2 tsp (7.5g) Cinnamon
1/2 tsp (2.5g) Nutmeg
1/4 tsp Ground Cloves

Wet
1/2 cup Plant Milk
1/3 cup Vegan Butter melted
2 tsp (10ml) Vanilla
1/2 Tbsp (7.5ml) Apple Cider Vinegar
2 Flax Eggs (2 Tbsp ground Flax mixed w/ 6 Tbsp Water)
1/2 cup Plant Based Vanilla Yogurt
1 -2 Tbsp Powdered sugar for topping.

Directions

1. Make the flax eggs by combining the ground flax seed with the water. Mix and set aside for it to thicken.

2. In a cup, add the apple cider vinegar to the plant milk and set aside while you prepare the rest of the ingredients.

3. In a bowl, add the flour, baking soda, baking powder, spices and salt. mix well and set aside.

4.In a large bowl, add the light brown sugar, melted butter, vegan yogurt, molasses, vanilla, and the flax eggs and prepared plant milk. Mix well and then add in the dry ingredients. Mix until combined and there is no visible dry flour.

5. Pour the batter into a prepared loaf pan that has been lined with parchment and lightly sprayed or oiled. Bake at 350 for 45-55 minutes or until an inserted toothpick comes out clean. Allow the loaf to cool for 15 minutes before removing and placing on a cooling rack.

6. Allow the loaf to cool completely before dusting with powdered sugar.