Recipe ReDux – Gingerbread Quick Bread
|November 22, 2015||Filled under Recipe Redux, Recipes: Biscuits, Muffins, Bread||
Hard to believe that we are coming up on the end of November. Time flies and the holiday baking season is getting ready to start. With holiday meals, family get togethers, work parties and other gatherings coming up there’s lots of opportunities to bake goodies for everyone to enjoy. One of my favorite sweet treats at this time of year is gingerbread. I love it made into cakes, muffins, cookies and more. The only problem with all of these things is they tend to be high in sugar and carbs. Since this month’s Recipe ReDux theme is creative quick breads it gave me an opportunity to see if I could take one of my favorite holiday flavors, gingerbread, and turn it into something a bit lower in carbs that I can enjoy.
To make this recipe I started out playing around with another recipe that I’ve used to make low carb pumpkin muffins. I used the low carb bake mix which helps give baked items a texture similar to flour based items. The nice thing about the mix is you can whip up a big batch to keep on hand until you need it. It stores up to 6 months in the refrigerator or freezer. This recipe makes one loaf or spoon the batter into muffin tins to create 12 individual quick bread muffins.
Low Carb Gingerbread Quick Bread
- 3 cups of almond flour or low carb bake mix
- ½ cup Splenda or your favorite sweetener
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- ½ teaspoon ground cloves
- 1 teaspoon Xanthan gum (optional)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup or 6 ounces of Greek yogurt
- ½ cup butter, melted
- 4 large eggs
- 2 tablespoons molasses
- ½ cup almond milk (or milk of your choice)
- Preheat oven to 350 F. Grease a 9 X 9 or a loaf pan with nonstick spray or butter.
- In a bowl whisk together the bake mix/almond flour, Splenda, spices, baking powder, baking soda, xanthan gum (if using) and salt.
- In another bowl beat the yogurt and butter together until smooth. Add in eggs one at a time and mix until combined. Add molasses. If you are using the optional lemon/orange zest or raisins/ginger add it in now.
- Add the half the bake mix/spice mixture to the wet ingredients and mix until just combined. Mix in the almond mix. Add in the remaining dry ingredients and mix until well combined.
- Pour into your prepared pan. Bake for 40 to 45 minutes or until the top is browned and a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes then turn out on to a wire rack and allow to cool.
- Slice into 12 slices and serve.
TIPS: the texture of this quick bread is great and it also can be spooned into muffin tins to create muffins.
FREEZER TIPS: Once completely cool wrap in plastic wrap and freeze for up to six months. I have wrapped individual pieces so I can take them out one at a time, toss them into my lunch bag and by the time I am ready to eat it the slice has thawed.
TIME SAVING TIP: I like to save myself some time when I bake. Once I know it’s a recipe that I like I will prep more than one set of dry ingredients at the same time. Measure out all the dry ingredients to create two or more quick breads into separate mixing bowls (bake mix, Splenda, spices, baking powder/soda, xanthan gum and salt). I use one for the recipe that I’m currently making and the other I pour into a freezer bag, seal and place inside of a second freezer bag. I also stick a copy of the recipe in between the two bags so I know exactly what’s in the bag. When I want to bake another quick bread I simply mix the wet ingredients together and continue on with the recipe.
Why not stop by this month’s Recipe ReDux and see some of the great quick breads that other dieitians have created.