Your favorite sweet and spicy holiday bread, lightened up and made without dairy! This gingerbread is moist, sweet, and perfect for your Christmas table (or for breakfast… or a snack…). Make it today!
Ho ho HO bitchezzzzz! It’s Christmas Eve Eve and I’m about to decorate a Christmas tree and I’ve had so much coffee today and CHRISTMAS! My best friend gets in from Wisconsin tonight, I’ve bought NONE of my presents, I need to go to the gym, and I need to pack to go home, but CHRISTMAS! EAT ALL THE COOKIES! DRINK ALL THE EGGNOG!
…except, I’m still dairy-free… and I have a vacation to Miami booked for early January… hmmmm.
Solution? Cut the butter out of this gingerbread and replace it with applesauce. I know, I know, I am a genius. Please hold your applause til the end.
Make this, eat the whole thing, drink a butt-ton of champagne, make a paper snowflake, and enjoy the holidaze. After all, jolly old St. Nick comes but once a year!
To make this bread, you will need:
– 2 c unbleached all-purpose flour
– 3/4 t baking soda
– 1 t cinnamon
– 1 t pumpkin pie spice
– 1/4 t nutmeg
– 1/4 t allspice
– Pinch salt
– 1/4 c vegetable oil
– 2 eggs
– 5/8 c agave nectar
– 1 c unsweetened applesauce
– 1/4 c molasses
– 1 t vanilla extract
– Turbinado sugar, for garnish
Preheat your oven to 350F. In a small bowl, whisk together your flour, spices, and baking soda. Set aside.
In a large bowl, whisk together your wet ingredients: agave nectar, vanilla extract, canola (or vegetable) oil, eggs, molasses, and applesauce. Fold in dry ingredients just until combined – it might be lumpy, but this is fine!
Pour your batter into a greased 9×5″ loaf pan, and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool, then flip out of the pan, slice, and enjoy alongside a cup or 5 of boozy eggnog!
Ahh, I love Christmas. An excuse to be a glutton. Now, time to think about that beach vacation I have in two weeks… YIKES 😦