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!
Ginger Molasses Loaf
Makes 1 loaf
1/4 cup coconut oil, melted
3 tablespoons pure maple syrup
1/4 cup blackstrap molasses
2/3 cup apple sauce
1 teaspoon vanilla extract
1/4 teaspoon ground cardamon
1/4 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons ground cinnamon
5 teaspoons ground ginger
2 tablespoons ground flax seeds + 4 tablespoons water
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup rye flour
1 cup chickpea flour
1 tablespoon fresh ginger, grated
- Preheat the oven to 350°F. Grease a loaf pan with coconut oil, then line the bottom with parchment.
- In a small bowl whisk together the ground flax and the water. Set aside to thicken.
- Whisk oil, maple syrup, molasses, apple sauce and vanilla in a small mixing bowl. In a large mixing bowl combine the spices, flours, baking powder and soda, and the fresh ginger.
- Using a baking spatula or wooden spoon, stir together the wet and dry mixtures. Pour in the flax egg mixture and mix until combined.
- Transfer the batter to your prepared loaf pan, smoothing the top with a spoon or baking spatula.
- Bake for 40 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool in the pan for 20 minutes. Flip out of the pan and allow to cool completely before slicing.