Saturday, December 8, 2012

Apple Pecan Gingerbread
5 tablespoons butter, melted, plus more for greasing
3/4 cup chopped pecans
1/2 cup plus 2 tablespoons buttermilk
1/3 cup unsulphured molasses
1/2 cup sugar
1 tablespoon pure vanilla extract
1 egg
1-1/4 cup whole wheat pastry flour
1 tablespoon ground ginger
1-1/2 teaspoon baking soda
1 Firm cooking apple like Fuji or Gala apple, peeled, cored and chopped fine

Preheat oven to 350°F. Grease an 8-inch loaf pan with butter.
In a large bowl, whisk together buttermilk, molasses, sugar, butter, vanilla and egg.
In a second large bowl, combine flour, ginger, baking soda and pecans. Add apples and toss well.
Stir flour mixture into molasses mixture and then spoon batter into pan. Bake until cooked through and a toothpick inserted in the middle comes out clean, about 45 – 50 minutes.
Let cool in pan for 30 minutes and then invert onto a plate and serve warm or at room temperature.

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