How is it December, the END of December, and I have baked ZERO things?
Oh sure, I can use my graduate apps and my and just all around adulating to blame for my lack of time cozied up to my oven, but that would just be excuses. If y’all did not know, I used to be a baking FIEND. In high school, I pretty much baked every weekend. Some standout were Smitten Kitchen’s gingersnaps and a clearly not gluten-free/paleo/vegan banana bread recipe from the back of a Land o’ Lakes box. And regard of what healthified recipe I would give to my parents or siblings, they would still just want the banana bread from “the back of the box.”
At least they were easy to please!
But nowadays, a lot of my dessert “recipes” constitute around some simple throw it in a microwave and call it a day type situation (these microwave baked apples with plain yogurt have been SUCH a favorite lately). Most of you would argue that these recipes aren’t exactly desserts, but, to be honest, I just haven’t been craving the usual sweet stuff. I really don’t have that much of a sweet tooth so it takes a LOT for me to bake something as elaborate as, well, this!
Although, let’s be real, this really is not elaborate as far as baked goods go. HA!
With Christmas Eve and Christmas morning being so hectic, I wanted to give you guys a breakfast/dessert (both acceptable options, amiright?) recipe that you could prepare the day before and then just serve up in the morning.. Meaning you can make these on Christmas Eve day or even the day before Christmas Eve. Then just take it out in the morning. It is PERFECT for our family since we always open gifts first thing before breakfast. And if you serve it with nut butter, yogurt, or cream cheese, it is practically a health food! Talk about win win!
So let’s get into the deets, shall we?
This loaf is slightly less guilty than average. I used white whole wheat flour, although, in the notes, I’ve included a GF option. It is naturally sweetened with honey and blackstrap molasses. I know that sounds scary, but molasses, along with ginger, really make the Christmas flavors here come alive. I used this, but feel free to add your own substitutions. Then, I added a tiny pinch of maca powder, but it is totally optional. Feel free to do what ya want, as always. This bread is gonna make your whole kitchen smell like the holidays. It’s better than a candle. And I know from experience.
Once the bread comes out, it is time to add all the toppings. I added melted chocolate, coconut flakes, and goji berries because THAT was all I had in my pantry. A 3 lb bag of goji berries. Who am I?
You could change up the toppings however your heart desires! Pumpkin seeds, cranberries, white chocolate, pistachios, and cream cheese frosting would all be fantastic choices. Maybe not all together. Or maybe?! you do you!
If you make this recipe, please make sure to tag #thecuttingveg so I can see your take! I am so excited for your kitchens to smell like the holidays. I’m intoxicated
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 1.5 cups white whole wheat pastry flour (see below for GF substitution)
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon dried ground ginger
- 1/4 teaspoon ground cloves
- 1/2 tablespoon maca powder (optional)
- 1/4 teaspoon salt
- 1/4 cup ghee or coconut oil, melted and cooled so still liquid
- 1/4 cup maple syrup
- 1/4 cup blackstrap molasses
- 1 egg, warmed to room temperature
- 1 teaspoon vanilla
- 3/4 cup milk of choice
- 2 tablespoons chocolate chips or chunks
- 1 teaspoon coconut oil
- Pumpkin Seeds
- Goji Berries
- Dried Coconut
- Maca Powder
Preheat the oven to 350 degrees Fahrenheit. Line a 8x4 loaf pan with parchment paper and spray the sides with coconut oil
In a large bowl , whisk together flour, baking soda, cinnamon, ginger, cloves, maca powder, and salt. Set aside.
In a separate bowl, add melted ghee or coconut oil, maple syrup, blackstrap molasses, egg, vanilla, and milk. Whisk until the ingredients are smooth and well combined. Add the wet ingredients into the bowl with the dried ingredients. Mix until just combined. Pour batter into prepared loaf pan. Bake for 35-45 minutes, or until the tester comes out clean. Allow to cool in loaf pan for 10-15 minutes before removing to a cooling rack to finish cooking.
Combine chocolate chips and coconut oil in a small bowl. Microwave in 30 second increments and stir until chocolate is smooth and melted. Drizzle over loaf and top with desired toppings. Slice and enjoy!
To make gluten-free: Use 1 cup almond flour, 1 cup gluten free oat flour and 1 teaspoon apple cider vinegar instead of the whole wheat pastry flour. Bake as directed above