Vegan & Gluten-Free Gingerbread

Nothing smells more like the holidays than gingerbread. This bread is great for breakfast, dessert, or snacking (my personal favorite).

Ingredients:

1 ½ cup Bob’s Red Mill Gluten Free All Purpose Flour

1 tsp xanthan gum

1 tsp baking soda

2 tsp ground cinnamon

1 tsp ground gloves

2 ¼ tsp ground ginger

1 tsp salt

1 stick (1/2 cup) Earth Balance

½ cup evaporated cane juice

½ cup organic brown sugar

1 ½ -2 tsp orange zest

1 cup applesauce

Directions:

- Whisk together the flour, xanthan gum, baking soda, cinnamon, cloves, ginger, and salt.

- In a stand mixer cream the Earth Balance with the evaporated cane juice and organic brown sugar. Once light and fluffy add in the orange zest and mix one minute.

- Add the applesauce to the sugar mixture and mix until incorporated.

- Add the flour in two batches and mix just until combined.

- Pour batter into a standard loaf pan that has been greased or lined with parchment. Bake the loaf at 350 F for about 50-55 minutes, or until a toothpick comes out clean.

- Cool in pan for 5 minutes then remove and place on a cooling rack to cool completely.

- Once cool I poured over an apple cider glaze. The loaf will stay fresh in an air tight container for about 3-4 days.