For some people, the day after Thanksgiving is Black Friday. For me, it’s the day everything pumpkin spice magically turns to gingerbread.
Don’t get me wrong, I’m always sad to bid pumpkin season adieu. But I’d be lying if I said gingerbread didn’t help cushion the blow. Once pumpkin spice has its grand finale on Thanksgiving, I quickly adjust my seasonal palette to all things gingerbread all the time.
Aside from some peppermint and eggnog fans, gingerbread is really the star of the show this season. From cookies and lattes to decorations and arts and crafts, gingerbread is a timeless holiday staple. And while gingerbread has a pretty consistent flavor, its many different forms vary considerably.
Oddly enough, gingerbread’s most recognizable form isn’t really bread at all. When I think gingerbread, I usually think cookies. This gingerbread cake recipe brings gingerbread closer to its namesake. A delicious, moist quick bread, this gingerbread cake is a holiday baking must have.
Because this gingerbread cake is really more of a quick bread (but think about it, we couldn’t really call it “gingerbread bread,” could we?) it’s super versatile. Sweet, rich, and delicious, this recipe makes a delicious addition to your holiday dessert bar. However, like pumpkin bread or banana bread, this gingerbread recipe also makes a great morning treat.
And now for the best part. Whether you’re enjoying this gingerbread with a glass of eggnog after dinner or with a matching latte in the morning, you can indulge in these seasonal flavors guilt free. This gingerbread cake substitutes common baking ingredients for clean ones, giving you a healthier version of the seasonal sweet.
This recipe uses whole wheat flour, coconut oil, coconut milk, and Greek yogurt for a rich, clean cake. Meanwhile, this gingerbread cake gets its rich, natural sweetness from molasses and pure maple syrup. Plenty of cinnamon, nutmeg, and cloves round out the signature warm, spicy gingerbread flavor.
To make this recipe, start by combining the dry ingredients and spices in a medium bowl. In a mixing bowl, combine the wet ingredients before gradually incorporating the flour mixture. Just pour into a loaf pan prepared with nonstick spray and bake 40 minutes at 350!
This rich gingerbread cake is delicious sliced and served all on its own, or topped with a glaze. Honey makes a delicious, naturally sweet topping for this recipe. However, this cake also pairs well with lots of flavors. Ice with your favorite vanilla, cream cheese, or almond glaze for an indulgent dessert.
Whether this gingerbread cake is your Christmas Eve dessert or just a festive breakfast, it’s a seasonal indulgence you can feel good about. Sit back with a glass of skinny Holiday Eggnog and enjoy!
And if you’re really keeping an eye on your waistline this year, check out some of our other Low-Cal Holiday Desserts.
Yields: 8 servings | Serving Size: 1 slice | Calories: 220 | Total Fat: 6g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 4mg | Sodium: 155mg | Carbohydrates: 39g | Fiber: 4g | Sugar: 15g | Protein: 7g | SmartPoints (Freestyle): 9
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 tablespoon coconut oil, melted
- 2 egg whites
- 1 teaspoon vanilla extract
- 3/4 cup plain Greek yogurt
- 1/4 cup molasses
- 1/4 cup pure maple syrup
- 1/4 cup coconut milk
- Preheat oven to 350. Spray a loaf pan (bread pan) with non stick spray and set aside.
- In a medium mixing bowl, combine the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves. Set aside.
- In a large mixing bowl, combine the remaining ingredients. Gradually add the flour mixture to the wet ingredients and mix just until combined. Pour into the prepared loaf pan. Bake for 35 to 40 minutes or until a toothpick inserted comes out clean. Cool completely before slicing and serving. If desired, drizzle with honey or your favorite glaze.
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