Gingerbread Recipes for Holiday Gift-Giving

Most of us are familiar with gingerbread cookies and festively decorated gingerbread houses, but this dough can be used for delicious holiday fare. Some of my favorite holiday baked goods using this flavorful spice include gingerbread cakes, muffins, brownies, and pancakes

There are countless gingerbread dough recipes, but all contain the spice of ginger, and usually a combination of nutmeg, cinnamon, and cloves. A variety of sweeteners are used such as molasses, honey, brown sugar, or agave syrup.

Personally, I can’t get enough of gingerbread during the holidays, so I bake a lot of treats using the dough. They make great holiday gifts and are perfect for office and home parties.

Today, I’d like to share my 3 favorite gingerbread recipes for gift giving. These tasty treats can be packaged in decorative tins; wrapped in plastic wrap and tied with a festive bow; or packaged in parchment or butcher’s paper and inserted into a decorative gift bag.

Sorghum Gingerbread Mini Loaves

Yield: 2 loaves (4 ¾” x 2 ¾” x 1 ¾” tall)

Prep Time: 20 minutes

Bake Time: 20 to 25 minutes

Ingredients:

¼ cup vegetable shortening or ¼ cup banana puree for healthy alternative

¼ cup unsalted butter

1 cup hot water

1 cup sorghum molasses

¾ cup granulated sugar or 12 individual packets of alternative sweetener like Truvia or Splenda

1-1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cardamom

½ teaspoon sea salt

2 teaspoons baking soda

2-3/4 cups whole wheat flour

2 large eggs, well beaten

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Lightly grease and flour 2 mini loaf pans.

3. In a medium saucepan over medium-high heat add shortening or banana puree, butter, water, sugar or alternative sweetener, ginger, cinnamon, and cardamom. Bring to a rapid bowl and stir ingredients until well-combined. Remove from heat and set aside.

4. Put flour, baking soda, and salt into a flour sifter and sift together into a small bowl. Add the cooled molasses mixture and gently stir until ingredients are incorporated.

5. Crack eggs into a small bowl and whisk by hand until well-beaten. Add to gingerbread mixture and stir well.

6. Evenly divide mixture amongst the two mini loaf pans. Bake in preheated oven for 20 to 25 minutes. Insert toothpick in center and if it comes out clean the loaves are done. Place on baking rack and let cool.

When giving sorghum gingerbread mini loaves as gifts consider adding a jar of dessert sauce and a bag of gingerbread coffee.

Spicy Gingerbread Cake

Yield: 1 (9-inch) square cake

Prep Time: 20 minutes

Bake Time: 30 to 35 minutes

Ingredients:

2-1/4 cups whole wheat flour

¼ cup granulated sugar

1 teaspoon baking soda

½ teaspoon sea salt

1 teaspoon freshly ground black pepper

2 teaspoons ground ginger

1 teaspoon ground cinnamon

¼ teaspoon each, ground cloves, nutmeg, and cardamom

½ cup unsalted butter, melted

¾ cup sorghum molasses

¼ cup water

1 large egg

1 cup buttermilk

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Lightly grease and flour cake pan.

3. In a large mixing bowl, combine flour, sugar, baking soda, salt, pepper, and spices.

4. Place butter in microwave-safe dish and heat for 1 to 2 minutes until melted.

5. Add melted butter and molasses to dry ingredients and mix until moistened.

6. Add water and stir by hand until well-combined.

7. In a small bowl, whisk together egg and buttermilk. Stir into gingerbread batter until well-combined.

8. Pour batter into cake pan and bake for 30 to 35 minutes. Check doneness by inserting a toothpick in the center. If it comes out clean the cake is done.

9. Let cake cool on baking rack for 15 to 20 minutes.

10. Cut into 16 squares and wrap individually or leave cake intact and wrap in festive gift wrap.

Gingerbread Pancakes

Yield: 16 (2-inch) pancakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Giving the gift of a holiday breakfast is easy with these gingerbread pancakes. This recipe is perfect for making silver dollar sized pancakes and pairs well with maple syrup, blueberry syrup, or a drizzle of honey. It’s delightful with bacon, sausage links or Canadian bacon, fruit bowl, and a glass of cold milk or piping hot coffee.

Ingredients:

1 cup whole wheat flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon sea salt

1 teaspoon ground cinnamon

1-1/2 teaspoon ground ginger

¼ teaspoon ground cloves

¾ cup milk

½ cup plain yogurt

¼ cup sorghum molasses

¼ cup unsalted butter, melted

1 large egg

1 Tablespoon coconut oil, melted (can substitute with vegetable oil)

Maple syrup

Directions:

1. In a large bowl, combine flower, baking powder, baking soda, salt, and spices. Set aside.

2. In a medium bowl, combine milk, yogurt, molasses, butter, and egg and whisk together until well-combined. Add to dry ingredients and gently stir until moistened.

3. Heat a large skillet over medium heat. Lightly brush bottom of skillet with coconut or vegetable oil.

4. Transfer pancake batter into a 2 cup measuring cup for ease in pouring into skillet. Pour about 1/8 cup of batter onto hot skillet to create 2-inch rounds.

5. Cook about 3 minutes or until tops start to bubble and edges are golden brown. Using a spatula, flip pancakes and cook another minute or two. Transfer to platter and keep warm by covering with a clean towel and placing into an oven set at 200 degrees Fahrenheit.

6. Repeat until batter is gone, lightly brushing skillet with oil after each use.

7. Stack 4 pancakes per plate and top with a dollop of butter and maple syrup. For a hearty breakfast serve with sausage or bacon and fresh fruit slices.


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