Description
Soft, moist, and intensely flavoured Christmas Gingerbread Loaves tastes just like the holidays! Made with molasses, deeply spiced and drizzled with maple glaze, your kids will love this festive treat.
Ingredients
Scale
- 1 cup (250 ml) greek (or natural) yoghurt
- 2 eggs
- 3/4 cup (190 ml) lightly flavoured olive oil
- 1/2 cup (110 grams) rapadura sugar (or brown sugar)
- 1/2 cup (125 ml) molasses
- 1 tablespoon vanilla bean paste (or extract)
- 2 cups (300 grams) plain flour
- 2 teaspoons baking powder
- 1 tablespoon ginger, ground
- 2 teaspoons mixed spice, ground
- 1 teaspoon cinnamon, ground
- 1/2 cup (70 grams) icing (confectioners) sugar
- 2–3 tablespoons maple syrup
Instructions
- Preheat oven to 180 degrees celsius (350 F) and grease a 12 hole mini loaf (or muffin) 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 (or muffin pan).
- 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.
Notes
Loaves are best kept in an air tight container in the fridge. Will keep for 3-4 days.
Loaves are freezer friendly. Store in an air tight container or zip lock bag. Will keep for 3 months.
This recipe can be baked as muffins.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Christmas
- Method: Baking
- Cuisine: American