Yesterday, this happened:
A hot loaf of gingerbread filled with warm, soft apples came out of my oven.
A couple of pieces were immediately cut while the loaf was still hot, exactly what you are not supposed to do. Impatience wins.
Thin slices of real butter were spread on top, and a fork was brought out to try to eat this in a civilized fashion.
Apple Gingerbread Loaf
(makes 10 servings)
Adapted from this recipe, but with several adjustments to make it **healthier** (win!)
- 1/4 cup white sugar
- 4 T butter
- 1/4 cup milk (I used almond milk)
- 1 egg
- 3/4 cup molasses
- 1 cup whole wheat flour
- 1.5 cups white flour
- 1.5 t baking soda
- 2 t cinnamon
- 2 t ground ginger
- 1 t ground cloves
- 1/2 t salt
- 1 cup hot water
- 1 large apple or 2 small apples, chopped into bite sized pieces
1. Preheat oven to 350.
2. Melt butter in microwave. Beat it together with sugar. Add milk and molasses. Stir it all together.
3. In a large bowl, stir together all dry ingredients (flour through salt). Add in the butter/sugar/molasses/milk mixture. Add in hot water. Stir all together.
4. Add in chopped apples.
5. Spread out in a greased 9 in loaf pan (I just sprayed mine with cooking spray).
6. Cook in oven for about 45 minutes or until a knife comes out clean.
This is great for a snack, dessert, or even breakfast. Because I reduced the sugar quite a bit, it’s not too sweet. I suggest slicing up any leftovers and freezing the slices in individual bags. Perfect for an anytime treat.