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Gingerbread with Chococrunch Bites and Classic Cream Cheese Frosting


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Ingredients

For the gingerbread

1 1/2  cups unbleached all-purpose flour

1 cup whole wheat flour

1 tablespoon fresh ginger, finely grated

1 teaspoon allspice (blend)

1/2  teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup unsalted butter, softened

1/2 cup brown sugar

2 large eggs

2/3 cup molasses

1 cup buttermilk

1 package Patience Fruit & Co Chococrunch Bites with Dark Chocolate & Chai Spices (or another flavour of your choice), coarsely chopped

 

For the classic cream cheese frosting

1 8-oz package cream cheese, softened

2 1/2 cups icing sugar

Preparation time 20 minutes
Cooking time 45 to 50 minutes Portions 8 servings

Spice and chocolate make natural partners for the holidays. (Is your mouth watering yet?) So we thought it would be a great idea to bring them together in one wonderful recipe. Here it is: gingerbread with Chococrunch Bites, topped with a velvety cream cheese frosting. This recipe is bound to become a winter classic, whether you make several to give as gifts, serve it at tea time or put it on the table on special occasions over the holidays.

Ingredients

For the gingerbread

1 1/2  cups unbleached all-purpose flour

1 cup whole wheat flour

1 tablespoon fresh ginger, finely grated

1 teaspoon allspice (blend)

1/2  teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup unsalted butter, softened

1/2 cup brown sugar

2 large eggs

2/3 cup molasses

1 cup buttermilk

1 package Patience Fruit & Co Chococrunch Bites with Dark Chocolate & Chai Spices (or another flavour of your choice), coarsely chopped

 

For the classic cream cheese frosting

1 8-oz package cream cheese, softened

2 1/2 cups icing sugar

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Steps

  1. For the gingerbread
    Place rack in the middle of the oven. Preheat oven to 350 ºF. Lightly grease a 9 x 5 in loaf pan.

  2. Mix all-purpose flour, whole wheat flour, spices, baking powder and baking soda in a bowl. Set aside.

  3. Cream butter with brown sugar in a big bowl for 3 minutes or until pale and smooth. Add eggs, one at a time, stirring well after each addition. Add molasses and stir thoroughly.

  4. Add dry ingredients and buttermilk alternately until well mixed. Add Chococrunch Bites and stir.

  5. Place mixture in loaf pan. Bake for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.

  6. Let cool before removing from pan.

  7. For classic cream cheese frosting
    With an electric mixer on low speed, gradually beat icing sugar into cream cheese in a bowl until frosting is smooth and creamy.

  8. Spread frosting over gingerbread. Will keep for up to 5 days in the fridge, tightly wrapped.

Une filiale de Fruit d'or

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