Gingerbread
Those of you who don’t have food sensitivities and are reading this cookbook simply to improve your general health should be applauded. I know how easy it is to be tricked into thinking that the low-fat glazed gingerbread in the display is healthy when you pick up your morning coffee at the local deli. I implore you, do not let your pre-caffeine fog steer you wrong! Make a loaf of this simple gingerbread over the weekend, slice it, and store it in your freezer for the week so you can grab yourself a piece on your way out the door. The pumpkin purée makes the bread so moist and fresh you can snack on it for days. As a reward for your foresight, consider slathering a thick layer of Vanilla Frosting (page 91) on top. I would!
Recipe information
Yield
makes 10 slices
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Lightly grease a 7 × 4 × 3-inch loaf pan with oil.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon, ginger, and nutmeg. Add the oil, agave nectar, molasses, rice milk, and vanilla to the dry ingredients and stir until the thick batter is smooth. Using a plastic spatula, gently fold in the pumpkin purée and hot water just until the batter is smooth.
Step 3
Fill the prepared pan halfway with batter. Leftover batter can be baked into muffins and more. See “Batter Spectacular” on opposite page. Bake the gingerbread on the center rack for 40 minutes, rotating the pan 180 degrees after 20 minutes. The finished gingerbread will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
Step 4
Let the gingerbread stand in the pan for 20 minutes, then gently run a knife around the edge of the cake. Cover the top of the pan with a cutting board, and invert the loaf onto the board. Carefully lift the pan away, re-invert the gingerbread onto a wire rack, and cool completely. Using a frosting spatula, spread a thick layer of vanilla frosting over the top. Store the gingerbread in an airtight container in the refrigerator for up to 4 days.
