Must-bake holiday treat: Gingerbread made with whole wheat pastry flour and topped with a swirl of natural peanut butter!
INGREDIENT NEED: Whole Wheat Pastry Flour (I use Bob’s Red Mill – affiliate link)
Just in time for the holidays is this month’s Recipe ReDux theme:
Creative Quick Breads
The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven.
Along with muffins, quick breads are some of the first things I ever made as a kid. Baking banana bread (to use up those brown bananas) was definitely in the baking rotation back then.
It wasn’t until my more recent adult years did I learn to embrace the gingerbread. As a kid, I didn’t like all that spice and I even turned up my nose at those irresistible gingerbread men cookies.
But now, I love love gingerbread (though hold the cloves – and for the record, I don’t like them in my pumpkin pie either.) And I figured it’s a fitting quick bread recipe for this time of year and for this month’s ReDux theme.
I remember seeing a pin last year for a peanut butter iced gingerbread and I’ve waited an entire year to try out a version of my own. And now that I’ve made it, I may never go back to plain, regular gingerbread again!Must-bake holiday treat: Peanut Butter Gingerbread via @tspbasil #thereciperedux Click To Tweet
One of my favorite “make it healthier” baking ingredients is to use whole wheat pastry flour (I like Bob’s Red Mill) for about half of the all-purpose flour in my recipes. It’s lighter than regular whole wheat flour, gives some extra fiber and nutrition but without making the baked good turn out like a hockey puck.
—->In this recipe, I use 1 1/2 cups regular flour and 1 1/4 cups whole wheat pastry flour.Print
Peanut Butter Gingerbread
Mustbake holiday treat: Gingerbread made with whole wheat pastry flour and topped with a swirl of natural peanut butter!
- Yield: 16 squares.
- 1 1/2 cups all-purpose flour
- 1 1/4 cups whole wheat pastry flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup dark or light molasses
- 3/4 cup boiling water
- 1/4 cup unsalted butter, melted
- 1 egg
- 1/4 cup creamy peanut butter
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, whisk together, flours, ginger, baking soda and salt. Set aside.
- In another bowl, mix together molasses and boiling water. Beat in melted butter. Beat in egg.
- Add wet ingredients to dry ingredients and mix until just incorporated.
- Coat a 9-inch square baking pan with cooking spray. Spread in batter evenly.
- Drizzle peanut butter on top and with a knife, swirl peanut butter into the batter.
- Bake for about 30 minutes or until tests clean. Cool on a rack for 15 minutes before cutting into squares and serving.
- If desired, swirl extra peanut butter on top of each square before serving.
If you are so inclined, feel free to drizzle a little more peanut butter over top right before serving.
And next time I make it, I’d love to experiment with some peanut powder added into the batter, too (<— has anyone use this in baking? I’ve only tried it in smoothies at this point.)
What type of quick breads do you like to make? Ever give them away as holiday gifts?
Check out all the scrumptious, gift-giving-worthy quick bread recipes from our fellow ReDuxers below: