As I was chewing a ginger chew and thinking about gingerbread I got thinking what if I cooked them into gingerbread. Of course I had to try it but instead of using ginger chews I went and got the chunks of uncrystalized ginger from Trader Joe’s Uncrystalized Candied Ginger. While you probably could add the crystalized version I didn’t want to add the extra sugar. We tested a few batches, making some with applesauce and some with pumpkin, and using ginger syrup and maple syrup. There really wasn’t a clear winner so use what you have on hand or which you prefer. While it is delicious as is if you want to add a little something extra for guests, a special brunch, or just a treat you can add an optional crunchy topping or eggnog glaze. I added the dates as optional because I usually make it with them but whipping up a batch to photograph I forgot and it turned out a little crumblier but delicious.
Are you a ginger fan? What is your favorite way to enjoy it?
Ginger Chunk Gingerbread
Makes 1 standard loaf pan, or two smaller pans
1c canned pumpkin, or unsweetened applesauce
3 TBSP ginger syrup, or pure maple syrup
3/4c coconut palm sugar
1/3c coconut oil, melted
1/4c blackstrap molasses
1 egg, or flax/chia egg
1 2/3c all-purpose flour, or all-purpose gluten free
1 1/4 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp sea salt
1/3c chopped uncrystallized ginger chunks
Optional crumble topping
1/4c pumpkin seeds (or pecans can be used)
1/4c coconut palm
2 medjool dates, pitted optional
2 tsp cinnamon
2 TBSP coconut oil. melted
To make the crumble topping pulse everything except the oil until combine and a coarse medium crumble. Add in coconut oil and pulse until combine.
*You can also drizzle with an eggnog glaze, mixing 1 cup powdered sugar with 1-2 tablespoons of eggnog. Drizzle over bread after it has cooled.
Preheat the oven to 350F. Mix canned pumpkin, syrup, coconut palm sugar, coconut oil, molasses, egg. In another bowl mix flour, baking soda, baking powder, cinnamon, nutmeg, ginger and sea salt. Add wet to dry mix until combine and stir in ginger chunks. Spray bread pan with coconut oil or non-stick spray and pour batter into prepared pan. Sprinkle optional crumble topping over if desired. Bake for 50-60 minutes or until toothpick comes out clean. Remove and let cool in the pan on a baking rack. Enjoy!