You got it.
Gingerbread! Also, this is the second recipe in a row to have the word “crunch” in it. How fun! =P
I haven’t made my own gingerbread in a long time, and it’s a shame. I love molasses and ginger together. There’s a great depth of flavor that molasses brings to the table that I don’t indulge in very often. What a shame, right?
In addition to being rich and dark in flavor, molasses has wonderful and unparalleled health benefits that not other sweetener can offer. Just take a look at the Wikipedia page for molasses. There are a variety of important minerals that molasses supplies. These are especially important for vegans, since minerals and vitamins are spread out among all types of plant foods. We have to be a little more mindful in choosing our food in order to supply our bodies with proper nutrients. I find it kind of fun. It gives me a reason to pay more attention to what I’m eating and what ingredients I’m using!
With molasses supplying iron, magnesium and calcium, it’s a bit of a superfood! I decided to let the molasses be the star of my gingerbread, so I did not add any refined sugars. I added some maple syrup for a boost of sweetness and maple flavor, but nothing more! If you feel as though you’d like this bread to be more sweet, try added in some coconut or brown sugar to maintain a warm depth of flavor.
We all know that indulgence his high around this time of year, don’t we? 😉
My goal with recipe writing these days is to come up with treats that will appeal as something special and festive while also providing health benefits. I like to think that everything I cook or bake has something to offer my body. This recipe shows just that but also feeds my heart with joy and comfort! ^_^
I hope it does the same for you! ❤
Maple Pecan Crunch Gingerbread
Yield: one 9×5 loaf pan
Oven 350 F.
- Sift the first 10 ingredients together in a large bowl. Set aside.
- In another large bowl, combine the rest of the ingredients with a whisk (you may also use a mixer for this) until thoroughly combined and smooth.
- Add the dry to wet and stir together with a wooden spoon until a thick viscous batter forms.
- Grease a 9×5 loaf pan.
- Pour the batter into the loaf pan and distribute evenly.
- Sprinkle the topping ingredients over the top of the batter in an even layer.
- Bake the gingerbread covered for 30 minutes.
- Bake the gingerbread uncovered for about another 15 minutes or until the center of the loaf is set and a tester comes out clean.
- Let the loaf cool before slicing it. It is a delicately soft and moist cake so be gentle. ❤