What’s not to love about gingerbread? Not only does it taste delicious, but if you make it our way with fresh ginger, it’s also highly nutritious. That’s because ginger is a superfood that has been shown to soothe muscles, fight cramps, and ease nausea. Plus, our recipe for lighter breakfast gingerbread has 5 grams of protein and 3 grams of fiber per serving, which will help keep you full until lunch.
And while most people associate gingerbread with the holidays, this recipe makes for a nutritious and satisfying brunch treat all year round. Watch this video to learn how to make this healthier morning version of the classic spiced dessert.
Before you get to cooking, preheat your oven to 350 degrees. Next, using a mixer on high speed, beat butter in a large bowl for 30 seconds. Then add sugar, fresh ginger, and molasses. Beat for one more minute before adding egg and vanilla, and mixing until combined.
In a separate large bowl, whisk all of the dry ingredients together, including flour, orange zest, baking powder, ground cinnamon, salt, allspice, and baking soda. Then, if you’d like to add a bit of texture, mix in some cranberries and nuts. Then, alternating between the two, add the dry ingredient mixture and buttermilk to the butter mixture. Keep stirring until just combined.
Grease a 9×5 inch loaf pan with cooking spray, and pour the batter in. Bake the gingerbread for an hour and 15 minutes. Cool in the pan for 15 minutes, then remove it from the pan and place it on a wire rack. While it finishes cooling, you could whip up a batch of coconut “bacon”—it takes just 15 minutes!