Triple Ginger Gingerbread
With the dead of winter now settled in, it's helpful to look for ways to put some pep in your step. (Maple) sugar, and spice, and everything nice is just the trick in this rich and velvety gingerbread recipe. With real ginger incorporated three separate times, you're getting triple the nutritional benefits of this real-foods nutritional powerhouse.
UnTapped co-founder Ted King is a professional cyclist and amateur baker. Riffing off of Boston's famous Flour bakery's gingerbread recipe with coffee glaze throughout the fall, Ted has settled in with this scrumptuous treat that's as good in the morning with a cup of coffee as it is fuel on the bike or in the evening with a scoop of vanilla ice cream.
3.5 cups flour
1/2 tbsp baking powder
1 tbsp ground, powdered ginger
1 tsp ground cinnamon
1/2 tsp ground clove
1 stick Ginger Mapleaid
1 cup boiling water
1/2 cup molasses
1 tsp baking soda
Preheat oven to 350°
Mix together the first section of dry ingredients.
In a very large bowl, using a stand-up or handheld mixer, cream butter, oil, yogurt, and sugar. Mix for 4-5 minutes, then add eggs and UnTappeds. Add fresh or candied ginger and continue to mix for 2-3 minutes until thoroughly combined. It will take on a light, creamy texture.
In a small bowl with a bit of room, add molasses to the boiling water, stir, then add baking soda and stir again for 10 seconds. This will fizz up!
Into the butter/sugar mixture, alternate adding dry ingredients with the water/molasses in 2-3 steps. Mix until dry ingredients are entirely incorporated and then add another 15-20 seconds to your time to be thoroughly mixed.
Pour into a buttered bundt pan or two 4x8" bread pans and bake for 60 minutes.
Look for more maple inspired recipes in the #UnTappedKitchen!
*Made with real coffee and real cocoa, these provide a more rich taste to an already deliciously dense bread.