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Elderberry Gingerbread

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Elderberry Gingerbread

Looking for the best gingerbread recipe for the holidays? Look no further than this delicious homemade gingerbread. Made with Sambucol Black Elderberry Syrup, this elevated take on a holiday classic offers immune support benefits* on top of all the yummy gingery goodness. 

Recipe by Hannah Kaminsky

Ingredients:

  • 2 1/2 Cups All-Purpose Flour
  • 3 Tablespoons Dutch Processed Cocoa Powder
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 2 Tablespoons Ground Ginger
  • 2 Teaspoons Ground Cinnamon
  • 1/2 Teaspoon Ground Cloves
  • 1/4 Teaspoon Ground Nutmeg
  • 1/8 Teaspoon Ground Black Pepper
  • 1 Cup Brewed and Cooled Coffee
  • 3/4 Cup Molasses
  • 3/4 Cup Pumpkin Puree
  • 1 1/2 Cups Light Brown Sugar, Firmly Packed
  • 3/4 Cup Olive Oil

To Garnish:

Instructions:

    1. Preheat your oven to 350 degrees and lightly grease a 5 x 9-inch loaf pan; Set aside.
    2. In a large bowl, sift together the flour, cocoa, baking powder, baking soda, and spices. Whisk well to distribute all the dry goods throughout and double-check that there are no clumps.
    3. Separately, mix the coffee, molasses, pumpkin puree, brown sugar, and oil until smooth. Pour the wet ingredients into the bowl of dry and stir with a wide spatula to bring the two together. Being careful not to over-mix, stir just until the batter is smooth and not a second longer. Transfer the batter into your prepared baking pan, smooth out the top, and pop it in the oven.
    4. Bake for 75 - 85 minutes, until a toothpick inserted into the center comes out clean- Perhaps with a few moist crumbs sticking to it but certainly not wet. Let cool completely before turning out of the pan.
    5. Drizzle with the Sambucol Black Elderberry Syrup , slice, and serve.

Yield: 8 - 12 Servings

Notes:

If time allows, this cake does get better with age, so try to make it a day or two in advance for the flavor profile to become more nuanced and balanced. For long term storage, the finished cake can be frozen for up to 6 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

elderberry gingerbread

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