Enter the gingerbread! With a good dose of spice (ginger, cinnamon, and nutmeg) and some hearty black-strap molasses, this bread is the perfect comfort for a February day. To enhance it a bit, I added a few of the frozen plums stashed away during the fall. And even though it was actually in the 70's and sunny, more like a perfect spring day, my co-workers still ate it right up (so no photo)!
The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
Ginger Plum Quick Bread
1 cup vegan sugar
1/4 cup black strap molasses
1/3 cup oil
1/2 cup almond milk
1 tbs cider vinegar
1 tsp vanilla
1 cup whole wheat flour
1 cup all-purpose flour
2 tsp ginger
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp baking powder
2 tsp baking powder
1 cup diced plum (I used frozen)
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2. Gently fold in the flours, spices, and leavening agents until just combined.
3. Splash in the vinegar and toss in the plums, mixing with a spoon.
4. Baking in a loaf pan in a 350F oven for 35-45 minutes, until a knife comes out clean.
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