Ginger Molasses Loaf
I am a huge fan of molasses. One of my favourite things at christmas time is baking (and eating!) chewy, delicious, homemade ginger molasses cookies. They produce the most wonderful scent when they’re baking, it just smells like christmas. This holiday season I baked my family’s favourite molasses cookies and also decided to create a more nutritional “spin off” by turning this christmas classic into a loaf, or snacking cake if you will.
If you have never had the pleasure of trying ginger molasses bread, I must tell you, my friend, that you have been missing out! The molasses makes the loaf super moist and slightly chewy (just like molasses cookies) and makes for a wonderful snacking experience.
I know that it may seem that this festive post is coming a wee bit late, but why not keep the holiday vibes alive just a bit longer? I know that the holidays have ended, trees have been taken down (ours is still a work in the progress) and kids have gone back to school, but I think that it’s nice to keep the warmth that accompanies the holidays alive throughout the winter months. I mean here in Canada we need all the warmth we can get!
I hope you all had a wonderful holiday with your family and friends!
xx
-Ashley
Ingredients
- 1 cup almond flour
- 1/2 cup oat flour
- 1/2 cup millet flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon fine sea salt
- 1/4 cup olive oil
- 1/4 cup blackstrap molasses
- 1 cup unsweetened applesauce
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup coconut sugar
Instructions
- Preheat the oven to 350℉. Grease and line a loaf pan with parchment paper, set aside.
- In a medium mixing bowl, whisk together the flours, baking soda, baking powder, spices, and salt.
- Combine all the wet ingredients and sugar in a large mixing bowl. Whisk well.
- Pour the dry ingredients into the wet and whisk until no dry clumps of flour remain. Pour the batter into the prepared loaf pan. Bake for 50 minutes or until a toothpick inserted in the top of the loaf comes out clean.
- Allow the loaf to cool in the pan for at least 20 minutes before removing it and placing it on a cooling rack to finish the cooling process.
- Once the loaf is cooled it can be stored, wrapped well, at room temperature for up to 5 days.