We are currently moving house so here’s a little something I prepared earlier…Christmas gingerbread loaves.
Begin by preheating your oven to 180 degrees celsius (350 F) and grease a 12 hole loaf tin. Set aside.
Place the eggs, yoghurt, oil, molasses, vanilla bean paste and rapadura sugar into a large bowl and whisk to combine.
Sift over the flour, baking powder, ground ginger, cinnamon and mixed spice.
Whisk to combine.
Evenly divide the mixture between the prepared tin (this recipe makes 10 mini loaves) and bake for 15 minutes or until golden and when a skewer inserted removes cleanly.
Allow to cool for 5-10 minutes before placing on a wire rack to cool completely.
Place the icing sugar and maple syrup into a small bowl and mix to combine.
Once the loaves are cool drizzle each with a little maple icing. Enjoy.
- 1 cup (250 ml) plain or greek yoghurt
- 2 eggs
- ¾ cup (190 ml) lightly flavoured olive oil
- ½ cup (110 grams) rapadura sugar (or brown sugar)
- ½ cup (125 ml) molasses
- 1 tablespoon vanilla bean paste
- 2 cups (300 grams) plain flour
- 2 teaspoons baking powder
- 1 tablespoon ginger, ground
- 2 teaspoons mixed spice, ground
- 1 teaspoon cinnamon, ground
- ½ cup (70 grams) icing (confectioners) sugar
- 2-3 tablespoons maple syrup
- Preheat oven to 180 degrees celsius (350 F) and grease a 12 hole mini loaf pan. Set aside. Place the yoghurt, eggs, olive oil, sugar, molasses and vanilla bean paste into a large bowl and whisk to combine. Sift in the flour, baking powder, ginger, mixed spice and cinnamon and whisk to combine. Evenly divide the batter between 10 mini loaf moulds and bake for 15 minutes or until golden and when a skewer inserted removes cleanly. Allow to cool for 5-10 minutes before placing the loaves on a wire rack to cool completely. Meanwhile, place the icing sugar and maple syrup into a small bowl and whisk to combine - the mixture should be thick yet runny enough to drizzle - add more maple syrup if needed. Once cooled, drizzle each loaf with a little of the maple icing. Enjoy.
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