Vegan Gingerbread Loaf

Gingerbread Loaf

YIELD: 1 · 8” x 4” Loaf

INGREDIENT

Tourlami All Purpose Butter, Melted
Bob’s Red Mill Egg Replacer
Water #1
Molasses
Light Brown Sugar
Water #2
Ginger, Fresh
Burlap & Barrel Buffalo Ginger, Ground
Burlap & Barrel Royal Cinnamon
All Purpose Flour
Baking Soda
Diamond Crystal Kosher Salt

GRAMS

75
27
86
120
175
180
6
3
5
250
4
3

METHOD

  1. Whisk together the egg replacer and water #1. Let sit about five minutes to gel.

  2. Separately, whisk together the molasses, light brown sugar, water #2, melted butter, and fresh grated ginger. Set aside.

  3. Whisk together the ground ginger, cinnamon, salt, baking soda, and flour.

  4. Whisk the egg replacer into the wet.

  5. Add the dry into the wet in three additions.

  6. Spray the loaf pan, line with parchment, spray again. Pour in the batter.

BAKE

  • 325°F low fan · 50 minutes, until cake tester comes out clean.

NOTES

Orange Glaze

YIELD: 1 Loaf

METHOD

  1. Whisk together the melted butter, orange juice and zest.

  2. Add the confectioner sugar and salt, whisk.

  3. Pour the glaze over cooled cake.

GRAMS

30
40
7
125
1.5

INGREDIENT

Tourlami All Purpose Butter, Melted
Orange Juice
Orange Zest
Confectioner Sugar, Sifted
Diamond Crystal Kosher Salt