Ingredients
For the gingerbread
200 g (1 1/2 cups) unbleached all-purpose flour
180 g (1 cup) whole wheat flour
15 ml (1 tablespoon) fresh ginger, finely grated
5 ml (1 teaspoon) allspice (blend)
2.5 ml (1/2 teaspoon) ground cinnamon
2.5 ml (1/2 teaspoon) ground nutmeg
1 ml (1/4 teaspoon) salt
5 ml (1 teaspoon) baking powder
2.5 ml (1/2 teaspoon) baking soda
80 ml (1/3 cup) unsalted butter, softened
100 g (1/2 cup) brown sugar
2 large eggs
160 ml (2/3 cup) molasses
250 ml (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
1 250-g package cream cheese, softened
500 g (2 1/2 cups) icing sugar
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
200 g (1 1/2 cups) unbleached all-purpose flour
180 g (1 cup) whole wheat flour
15 ml (1 tablespoon) fresh ginger, finely grated
5 ml (1 teaspoon) allspice (blend)
2.5 ml (1/2 teaspoon) ground cinnamon
2.5 ml (1/2 teaspoon) ground nutmeg
1 ml (1/4 teaspoon) salt
5 ml (1 teaspoon) baking powder
2.5 ml (1/2 teaspoon) baking soda
80 ml (1/3 cup) unsalted butter, softened
100 g (1/2 cup) brown sugar
2 large eggs
160 ml (2/3 cup) molasses
250 ml (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
1 250-g package cream cheese, softened
500 g (2 1/2 cups) icing sugar
Print ShareSteps
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For the gingerbread
Place rack in the middle of the oven. Preheat oven to 180 ºC (350 ºF). Lightly grease a 23 x 13 cm (9 x 5 in) loaf pan. -
Mix all-purpose flour, whole wheat flour, spices, baking powder and baking soda in a bowl. Set aside.
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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.
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Add dry ingredients and buttermilk alternately until well mixed. Add Chococrunch Bites and stir.
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Place mixture in loaf pan. Bake for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.
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Let cool before removing from pan.
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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. -
Spread frosting over gingerbread. Will keep for up to 5 days in the fridge, tightly wrapped.
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In this recipe
Organic Dark Chocolate & Chai : Chococrunch Bites
This chai snack will make your taste buds quiver with delight. The 60% dark chocolate makes a marvellous match for our tangy unsweetened cranberry flakes and the unique flavour of chai spices.
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