Christmas Gingerbread Loaf Recipe

Ingredients

Directions

Who doesn’t love the aroma of freshly baked festive goodies wafting through the kitchen? Impress your guests with this Christmas gingerbread loaf! It’s super simple to make and has a healthier twist with its wholesome ingredients. This recipe uses wholemeal flour, which is higher in fibre and provides a wider range of nutrients compared to its white refined counterpart. Fresh bananas add a hit of natural sweetness, and compared to white sugar, blackstrap molasses is much higher in nutrients such as iron, calcium, magnesium, manganese, potassium and vitamin B6. Cakes can often be high in saturated fats, however, this cake uses only a small amount of olive oil which is a source of heart-friendly monounsaturated fats. It also means this cake is dairy-free! The comforting flavours of Christmas spices such as ginger, cinnamon and nutmeg add an extra antioxidant hit. This loaf is made using the Panasonic breadmaker SD-YR2550, doing all the hard work of baking so you don’t have to. It kneads the cake mix and produces a perfectly cooked loaf whilst you sit back and relax. Slice and enjoy this gingerbread as it or toast and add your favourite topping.

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Ingredients

Adjust Servings:
40ml olive oil
3 medium ripe bananas
170g wholemeal plain flour
2 medium eggs
50g black strap molasses
100g pitted medjool dates 6-7
1 tsp bicarbonate of soda slightly heaped
1 tbsp ground ginger
1 tsp vanilla extract
1 tsp nutmeg
1 tsp cinnamon

Steps

1

Place all the ingredients apart from the eggs and dates into the bread pan. Blend the egg and dates in a blender until the dates are very finely chopped. Add the mix to the bread pan, ensuring you scrape off all of the mixture from the blender using a spatula.

2

Place the bread pan back into the Panasonic Breadmaker SD-YR2550 and close the lid. Select menu 29 (cake kneading) and knead for 5 minutes.

3

When kneading has finished, using your hands take out the kneading blade. Using a spatula scrape the mixture from the sides of the pan. Bake for 60 minutes on setting 26 (bake only). Once cooked take the loaf out of the tin and cool on a cooling rack. Serve as is or toast and add your favourite spread.

Enjoy

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Ingredients

Adjust Servings:
40ml olive oil
3 medium ripe bananas
170g wholemeal plain flour
2 medium eggs
50g black strap molasses
100g pitted medjool dates 6-7
1 tsp bicarbonate of soda slightly heaped
1 tbsp ground ginger
1 tsp vanilla extract
1 tsp nutmeg
1 tsp cinnamon

Nutritional information

220
Calories
37g
Carbs
6.7g
Fat
5.1g
Protein
23.6mg
Sodium
21g
Sugar
3.4g
Fibre

Lily Soutter

Lily Soutter

Lily Soutter is a leading London nutritionist BSc MSc ANutr. Her extensive knowledge of the science of food and health enables her to regularly write for national press and feature on prime-time TV shows. Lily’s passion is to simplify the science around nutrition, to provide health hacks and smarter eating strategies that empower people to enjoy a healthy and successful lifestyle.