I love the holiday flavors of ginger, molasses, cinnamon and nutmeg. Often times you find these in a cookie or cake but I wanted something more breakfast friendly. It took a bit to perfect this one but it’s now superb. This bread is delicious and festive yet not overpowering. Dusting with powdered sugar instead of a heavier glaze keeps the focus on the flavors in the bread and doesn’t add too much sweetness. This recipe is easily gluten free by just subbing out a gluten free blend for the all purpose flour.
- 1/2 cup unsalted butter at room temperature
- 4 oz cream cheese at room temperature
- 1/2 cup brown sugar
- 1/2 cup Greek yogurt I like 2% fat
- 2 eggs at room temperature
- 2 Tbsp honey
- 1/2 cup full flavor molasses syrup
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour can easily sub for a gluten-free blend
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cardamom
- 1 tsp cinnamon
- Powdered sugar for dusting on top
- Preheat oven to 350 degrees.
- Using a stand or hand mixer, cream together butter and cream cheese with a whisk attachment, until well combined and smooth. Add brown sugar and mix well. Add Greek yogurt and mix well. Add eggs, one at a time and mix well. Add honey, molasses and vanilla extract, mix well.
- Scrape down any excess ingredients on side of bowl to ensure all ingredients are well incorporated. Mixture should be a nice light brown, caramel color by now.
- In a separate bowl, combine dry ingredients, flour through cinnamon. Mix well. Add dry ingredients to wet ingredients and mix well. Scrape down sides of bowl again to ensure all dry ingredients are well incorporated.
- Add batter to a prepared pan, sprayed with nonstick cooking spray. Recipe will make 4 mini loaves or 1 large loaf. Cook 25-30 minutes for mini loaves or 45-50 minutes for a large loaf. When done cooking, the top should have a few cracks and a toothpick inserted in the center should come out clean. Remove from oven and let cool on a wire rack.
- Dust with powdered sugar before serving.