Zucchini bread in the summer, pumpkin bread in the fall, gingerbread bread in the winter? I think that sounds just delightful and maybe I’ll work on a spring bread too. Lemon poppyseed perhaps? I digress. Make this one first….
This is considered a quick bread. The ingredient list doesn’t make it sound quick, but quick breads have a method where you mix the wet ingredients, then the dry ingredients, then you bake. The method is technically called the muffin method. The reason these types of breads are called quick breads is because they do not use year to help them leaven, making it possible for this bread to be made quickly. Imagine that. How many times did I say quick in this paragraph?
Moving on. I’ve really gotten into gingerbread lately. I wish my husband was though because I need help eating all of these things. Ok, that’s a lie. I really don’t need help but I would like help so that I control myself. This is what they mean when they say the holidays are indulging, right? I feel like I’ve taken it to a whole other level. Whoops.
This recipe was inspired by the Joy of Cooking cookbook. I adapted this date loaf to make it a gingerbread loaf, made it vegan by removing the eggs, then added an orange glaze and I must say, it worked beautifully.
Did you know that date sugar is the most nutritious form of sugar on the market? That’s because it is a date that is dried and then ground up. Whole foods always trump processes foods. Second to date sugar is molasses and I’ve got both of those in this recipe. I’m not saying this makes it healthy, I am just saying it makes it healthier than white sugar. Don’t go eating the entire loaf, although you may want to.
Ok, ok, time to go and make this recipe. You’re going to love it.
If you do make this, please share it! I would love to see how it turned out. Please be sure to leave a comment and rate the recipe below. Feel free to take me on Instagram and Facebook @plantiful_grub. Enjoy!