GINGERBREAD CORNBREAD

I love cornbread, especially when having soup for dinner. After making a batch of ginger snap cookies for my neighbors, I was in the mood for those spices. I modified a recipe I found online to turn it into a combination of gingerbread and cornbread. I know it sounds strange but it was so good. My husband, neighbors, and staff enjoyed it too.

Find original recipe at “Keeping the Peas”: Vegan Gingerbread Loaf with Chopped Pecans.

Here is a nice brief write up by a registered dietitian about molasses.

Using dried herbs and spices is a great way to boost nutrition. Watch these two brief videos by Dr. Greger to learn more about cinnamon and cloves.

What I did differently:

-Instead of 2 cups of whole wheat flour I used 1 cup cornmeal and 1 cup white whole wheat flour (I buy organic yellow corn meal in the bulk section at Good Foods Co-op)

-Increased the baking powder to 1 tsp

-Reduced ground cloves to 1/4 tsp. It still had a strong clove flavor so if you do not like cloves you may want to reduce even more

-Reduced ground nutmeg to 1/4 tsp

-Baked the bread in an 8x8 Pyrex dish. (To make it easier to line a dish with parchment paper, tear off your piece of paper and repeatedly crinkle it up to a ball...this will make it softer.)

-Baked for 30 minutes. After removing from oven and letting it rest for several minutes, I lifted it by the parchment paper and placed on a cooling rack.