Wednesday, September 17, 2014

Spicy Yogurt Gingerbread Loaf With Pumpkin Topping

Fall is here and this Spicy Yogurt Gingerbread Loaf is moist, light and packed with gingery goodness — perfect for your next tailgate party.

Gingerbread Loaf made with Chobani Greek Yogurt Topped with Pumpkin Yogurt

It’s made with three types of ginger — ground powdered ginger, finely grated fresh ginger and candied ginger.
Crystalized  Candied Ginger, Fresh Ginger Root and Powdered Ginger Add Flavor
Using old fashioned wholesome ingredients and lots of spices —  cinnamon, nutmeg cloves, cardamon and ginger — this recipe is lighter in calories.  Non-fat Greek yogurt replaces some of the butter, whole milk, and sour cream typically found in gingerbread cakes (Chobani has lots of great meals, desserts and smoothies on their recipe site). And, one cup of molasses adds richness and flavor as well as vitamins and minerals --- no white or brown sugar.

Ingredients for the Spicy Yogurt Gingerbread Loaf With Pumpkin Yogurt Topping

Topped with an airy pumpkin yogurt sauce that's been sweetened with local honey this dessert is sure to score points.
Dark Golden (and Gooey) Batter

Spicy Yogurt Gingerbread Loaf With Pumpkin Topping 
Preheat oven to 375 degrees (F)
Makes one loaf (8 1/2” x 4 1/2 “ x 3”)

Dry Ingredients:
2 1/2 cups of sifted all purpose flour
1 1/2 teaspoons of baking soda
2 Tablespoons of ground powdered ginger
3/4 teaspoons of ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon ground cardamom
Wet Ingredients:
1 cup of dark unsulfured molasses
3/4 cup of non-fat or 2% Greek yogurt  (I prefer Chobani)
1/2 cup of melted better
2 Tablespoon of diced candied ginger
1 teaspoon of fresh ginger root, grated finely

3/4 cup of non-fat or 2% Greek yogurt
3/4 cup of unseated canned pureed pumpkin
1-2 teaspoons of local honey to taste
1/2 teaspoon of ground powdered cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon of vanilla extract

Crisp on the outside, moist on the inside
Cut into 3/4 inch slices, a 9-inch loaf serves 12.
Spicy Yogurt Gingerbread Loaf With Pumpkin Topping

1. Measure dry ingredients for the gingerbread, sift through a fine mesh strainer into a large mixing bowl and whisk gentley to incorporate the ingredients.
2. In a separate mixing bowl, combine the wet ingredients and whisk together until smooth.
3. Using a rubber spatula, scrape the wet ingredients into the bowl with the dry ingredients and combine  being sure to incorporate the flour from the bottom of the bowl. Do not over mix.
4. Scrape the well-mixed batter into a greased bread loaf pan.
5. Bake for approximately 60 minutes (check at 45 minutes) until you can insert a knife  or toothpick and it comes out clean.
6. Let the pan cool on a wire rack. When cool, remove from the pan and wrap in foil and plastic until ready to serve.
7. Beat the topping ingredients until smooth with a fork or whisk and store in a container until ready to serve.
8. Using a serrated bread knife, cut gingerbread into individual slices and top with a generous 1-2 ounce dollop of the spicy pumpkin topping. 

Go Tigers!  Tailgate Party
Perfect for your next tailgate party or anytime -- serve for breakfast, dessert or a snack

Recipe and Photos by © Alexa Van de Walle for Lightheated Locavore

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