I’m always a big fan of Christmas, but this year as soon as Thanksgiving dinner was over, I put the Christmas songs on. For those who don’t celebrate Christmas, we’ve all still had QUITE a year and it’s nice to have winter rituals to look forward to and a reminder that in just under a month we will be starting anew. Soapbox aside, nothing reminds me quite of the holidays like the smell of fresh gingerbread. I have a Trader Joe’s gingerbread candle that I can use when desperate, but this weekend, I challenge you to try the real deal. Greek yogurt and avocado oil take the place of butter in this recipe, making it healthier, more protein-rich, but still yummy like the original thing. Hope you enjoy, and happy holidays!
(Makes 1, 9×5 loaf)
1/4 cup molasses
1/4 cup avocado, canola, or melted coconut oil (I used avocado)
1/2 cup nonfat greek yogurt
1 tsp. vanilla extract
1 1/2 cups white whole wheat flour (can sub for all purpose)
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 tsp. dried ginger
1 tsp. ground cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 cup granulated sugar (see notes)
1/4 cup brown sugar (ideally dark brown)
2 tsp powdered sugar for sprinkling atop
- Preheat oven to 325F. Line and oil a 9×5 loaf pan. Set aside.
- Whisk molasses, vanilla extract, eggs, Greek yogurt and oil in a large bowl until smooth. Gradually stir in dry ingredients except powdered sugar with a wooden spoon.
- Bake for 45-55 minutes or until toothpick comes out clean (mine was right at the 50 minute mark but every oven is different so monitor as it gets to the end of the time!). Let cool, then sprinkle with powdered sugar.
For a sweeter loaf, add an additional 1/4 cup of granulated sugar.
What am I listening to as I make this?
What can I learn while I make this?
What if I want a healthier loaf but not this one? Don’t worry, this isn’t my first rodeo with the dynamic Greek yogurt + avocado oil duo:
I know banana bread has been the quarantine trend, but summer is zucchini season so time for a new loaf!
Pumpkin bread gets a healthy face lift with the addition of Greek yogurt to cut the butter, without sacrificing any of the deliciousness!
I cannot resist a good cinnamon crumble cake. HOWEVER I also know that my stomach hates me afterwards. Enter, Greek yogurt to the rescue.
Want more Carmel Kama’aina content? Follow me on Instagram. All my latest recipes and behind the scenes tricks are published first on Instagram. Check out this recipe on Instagram, below: