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Gingerbread Loaf

using CorEats Pumpkin or Banana Bread & Muffin mix

 

 “Chestnuts roasting on an open fire,” children giddy with anticipation, lists made- checked twice, twinkling lights... If this doesn’t get you into the spirit of the season, then surely gingerbread will do the trick!

 

Now, this isn’t your every-year gingerbread! This moist twist on the cherished tradition will quickly become a staple of your holiday season! Never boring, always festive. With warm ginger, soft crumb, AND the bragging rights of wholesomely delicious, this will surely become a favored tradition!

 

Not enticing enough? Well CorEats doesn’t disappoint! Add a number of delicious twists by embellishing with your own topping! Whether you’re in the mood for a lemon glaze, cream cheese icing, or a pecan crumble, we have you covered! Have your CorEats, hold the regret!

ENJOY!

 

 

***For a vegan option, simply follow the recommendations, found in the parenthesis!

 

Here is what you’ll need…

  

Gingerbread Loaf

1 CorEats Pumpkin or Banana Bread & Muffin mix

1 ½ tsp cinnamon

1 tsp ground ginger, 2 tsp for “old-fashioned: flavor (or substitute 3T fresh grated ginger)

¼ tsp clove

½ cup milk (almond, coconut, pea, oat etc.)

3 eggs (follow package instructions for vegan)

2 Tbsp oil

1 tsp vanilla

 

 

Directions

  1. Preheat your oven to 350.
  2. Grease and line your pan with parchment paper.
  3. In a medium bowl, combine CorEats Pumpkin or Banana Bread & Muffin mix with cinnamon, clove, and ground ginger. If you are using fresh ginger, add it with wet ingredients. Add remaining ingredients and mix, blending well.
  4. Pour the batter into the prepared baking dish.
  5. Bake 50-55 minutes, or until inserted toothpick comes out clean. Cool in pan for 15 minutes, before turning out onto a cooling rack.

 

 

Optional toppings:

 

Lemon Glaze

½ cup powdered sugar

1-2 Tbsp lemon juice *

 

*for a less tangy glaze, substitute lemon juice with 1 tsp vanilla and 1-2 tbsp milk, as needed.

*give your glaze a maple twist by using Nova Maple Sugar! Just place your maple sugar into a high speed blender until you have a powder!

 

~Mix all ingredients together until smooth. Add more lemon or confectioners' sugar as needed for desired consistency. Drizzle over cooled cake.

 

Cream Cheese Icing

8 ounces cream cheese, softened (Kite Hill, Violife)

4 tablespoon butter (Earth Balance)

1 teaspoon vanilla

Pinch of salt

11/2 -2 cups powdered sugar, click here for maple sugar!

 

~Add the softened cream cheese, butter, vanilla, and salt to a bowl and beat together until smooth. Stir in the powdered sugar until fully incorporated and the frosting is smooth and spreadable. When your loaf cake has cooled, top with the cream cheese frosting. Serve and enjoy!

*You wont go wrong giving this icing a maple twist. Simply place your maple sugar into a high speed blender until you have a powder!

 

 

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