Its time to transition away from pumpkin spice and into gingerbread season. Well, only if you want to. By all means, continue making pumpkin spice goodies all year if thats what you prefer. But, in the case that you’re ready to move into gingerbread season, here is a simple, and tasty way to do. Whole Grain Gingerbread Coffee Cake Loaf.
Baking with Whole Grain Flour
I love baking with whole grain flour. They don’t belong everywhere, but there are many flavors that the nutty taste of whole grains lend themselves well to. For example, warm spices. And in a quickbread like this, I really like the texture that using whole grain flour imparts. It’s a but heartier, but still moist and tender.
Favorite Flour Brand
I prefer King Arthur Flour for all of my standard flours. King Arthur Whole Wheat Flour is what I used in this recipe. Their Whole Wheat Flour is finely milled and fresh and nutty tasting. If you are not sold on the flavor of whole wheat, King Arthur also makes a White Whole Wheat that I’m a big fan of. Its made from a softer and milder strain of wheat, so it has less of the flavor associated with whole wheat. In general, I love all King Arthurs Flours including their Gluten-Free All-Purpose which is in my One-Bowl GF Chocolate Cake.
Gingerbread Streusel Loaf
Now let’s talk about the Gingerbread Coffee Cake Loaf. One of my favorite things about this loaf is the cinnamon streusel topping. Its is crunchy, cinnamon-y and delicious. I love the added crunch to the top of the soft and tender loaf.
I also added plenty of molasses and gingerbread spices here. The molasses give the loaf a deep, rich flavor while the spices, work together to create a gingerbread blend to spice this loaf up. I find with a lot of spice recipes, the spices flavor is lacking. So, I like to really go big with spices.
This Whole Grain Gingerbread Coffee Cake Loaf is the perfect breakfast, snack or dessert for the coming winter months. So, put on some cozy socks and let the baking begin.
Whole Grain Gingerbread Coffee Cake Loaf
- 2 Cups Whole Wheat Flour
- 1/2 tsp Kosher Salt Use a little less if using fine grain salt
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tsp Ginger
- 1 1/2 tsp Cinnamon
- 1/2 tsp Allspice
- 1/2 tsp Nutmeg
- 1/4 tsp Clove
- 1/2 Cup Granulated Sugar
- 1/4 Cup Molasses
- 1/2 Cup Plain, Unsweetened Plant Based Yogurt I like So Delicious Coconut Milk Yogurt
- 1/3 Cup Canola Oil
- 2/3 Cup Plant Milk I used So Delicious Plain Coconut Milk
- 1 tsp Vanilla
For the Streusel
- 2 Tbsp Plant Based Butter I used Earth Balance
- 2 Tbsp Granulated Sugar
- 2 Tbsp Whole Wheat Flour
- 1/2 Cup Rolled Oats
- 1/2 tsp Cinnamon
- Pinch Kosher Salt
- Preheat oven to 350*. Prepare an 8×4 loaf pan by greasing it with coconut oil or other oil and laying a parchment sling across the bottom of the pan for easy removal. See photos for reference.
Make the Streusel
- Combine all streusel ingredients in a medium bowl. Work together with your hands until everything is well combined and sticks together. Set aside.
For the Gingerbread
- In a large bowl, combine sugar, molasses, oil, yogurt, plant milk and vanilla with a whisk.
- Fit a mesh sifter on top of the bowl with the wet ingredients and add into the sifter: whole wheat flour, baking powder, baking soda, salt and all of the spices.
- Sift the dry ingredients into the wet ingredients and stir with a spatula until just combined.
- Scrape the batter into prepared 8×4 loaf pan, using the spatula to spread the batter into the corners of the pan.
- Top the batter with all of the streusel, gently pressing the streusel into the batter.
- Bake in a 350* oven for 55-60 minutes. Test doneness with a toothpick inserted into the center of the loaf. It should come out clean.
- Cool completely before removing from the pan and slicing. Enjoy!
Let me know how you like this recipe and if there is anything you’d like to see next!