Its the time of year where baking abounds, and theres no more classic a baked good than gingerbread. The spice from the cinnamon, nutmeg, and cloves fused with the strong aroma of dark molasses has the ability to encompass the entire home as it bakes.
It was for that very reason that I chose to tweak this .
Using the below substitutions, youll get a great twist thats perfect for this holiday season!
This recipe could not have turned out better. Thanks to the whole-wheat pastry flour, the gingerbread maintained a light consistency rather than the dense texture that regular whole-wheat flour tends to offer. Both the egg and oil substitutions provide health benefits that make this bread a perfect item to enjoy with brunch, as a snack, or even as an after-dinner treat!
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