Gingerbread Loaf reduced sugar is always considered Holiday bread, but it’s really great bread all winter long. This recipe replaced most of the sugar with Truvia Sweet Complete a sweetener made with stevia.
The recipe does have some molasses to provide flavor and extra moisture. The Gingerbread Loaf needed extra boost of ginger flavor by adding some freshly grated ginger root and diced candied ginger. All these extra additions make’s a very flavorful tasty loaf.
Baking these loafs in four mini loaf pans helped keep portion sizes down. Making Gingerbread in a standard loaf pan can tend to cut too large slice for portions. Large slices of Gingerbread even with reduced sugar still has lots of carbohydrates. The goal is to have smaller amounts of carbohydrates, so smaller loafs gives smaller slices of Gingerbread yielding less carbohydrates.
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Gingerbread Loaf Reduced Sugar
Ginger Loaf Reduced Sugar
Streusel Topping:
Gingerbread Batter:
Gingerbread Reduced Sugar Instructions:
Streusel Instruction:
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1. In mixing bowl mix together the flour, sugar, brown sugar, cinnamon, all spice, cloves together until combined well. Add the butter cut into small bits to flour mixture, rubbing with your hands or using pastry blender work the streusel mixture until small pea size bits. Next add the pecans and work into streusel until evenly combined.
If there is leftover streusel keep in storage bag refrigerated for up to 2 months.
Gingerbread Reduced Sugar Batter
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Beat in the butter and brown sugar until well creamed. Scraping down bowl often.
Using mixer with paddle attachment on medium speed. -
Add egg one at a time beating well between each addition. Scraping down bowl often.
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Next add the molasses and vanilla and grated ginger root to creamed butter sugar mixture beat until combined.
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Into another mixing bowl sift the flour, ginger, cinnamon, baking powder, salt, baking soda, cloves, and all spice together.
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Measure out the buttermilk in a liquid measure.
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With the mixer on low speed add 1/4 of flour mixture to creamed butter and sugar mixture on low speed, mixing until together.
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Add 1/2 of buttermilk to batter while mixing on low speed, mix until just combined.
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Add the another 1/4 of flour mixture to batter on low speed, mix until just combined.
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Add remaining buttermilk to batter on low speed mix until just combined.
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Add the last amount of flour mixture and candied diced ginger root to batter mix until just combine. Scrap down bowl and mix again.
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Filling mini loaf pans
Scoop 350 grams of the Gingerbread batter into each mini loaf pan.
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Sprinkle streusel topping over each gingerbread batter.
Note if you have extra streusel topping, keep in storage bag in refrigerator for up to 2 months. -
Baking Gingerbread loafs
Place each Gingerbread loafs into 350°F oven in middle oven position. Bake for 50 to 55 minutes. Checking doneness with toothpick. When toothpick comes out clean remove from oven and put on wire rack to cool.
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Remove the Gingerbread loafs from pans after 1 minute. Cool loafs to room temperature.
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Wrapping each loaf
Wrap each loaf with plastic wrap, to prevent loafs from drying out.
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Freezing Instructions
Wrap each loaf with foil and label them. Freeze Gingerbread loafs for up to 3 months.
