Whole Wheat Chocolate Gingerbread

Serves 12-24 depending on how thin you can slice it
adapted from The Casual Baker

2 1/2 C whole wheat flour
1/2 C cocoa
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ginger
1 tsp cinnamon
1/2 teaspoon allspice
1/4 tsp cloves
1/4 teaspoon nutmeg
1/4 tsp black pepper
3/4 C butter, softened (or canola oil)
1 1/4 C sugar (I'd say you could get away with at least 1/4 C less and probably more)
1/4 C sweet potato or pumpkin puree (optional)
1 tsp vanilla
2 eggs
1 C molasses
1 C hot water
1 C chocolate chips

In a bowl, combine flour, cocoa, baking soda, salt, and spices.

In small bowl, combine molasses and hot water.

In large bowl, cream butter (or oil) and sugar. Beat in sweet potato if using. Beat in egg. Beat in vanilla.

Add half of flour mixture, then half of molasses mixture, then rest of flour mixture, then rest molasses mixture.

Mix in chocolate chips.

Pour batter in 2 loaf pans, greased and lined with wax paper.

Bake at 325 for 45-55 minutes.

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