Maple Gingerbread Loaf +

Maple Gingerbread Loaf

2 cups flour

½ cup sugar

3 teaspoons ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground cardamom

1 teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon salt

2 large eggs

1 cup plain nonfat Greek yogurt

½ cup pancake syrup

¼ cup unsulfured molasses

¼ cup canola oil

½ teaspoon vanilla extract

½ teaspoon maple extract

½ teaspoon rum extract

Preheat oven to 350 degrees Fahrenheit. Grease a 9” x 5” loaf pan.

In a large mixing bowl, thoroughly whisk all dry ingredients together.

In a medium mixing bowl, thoroughly whisk all wet ingredients together.

Fold the wet ingredients into the dry ingredients, just until well incorporated.

Pour batter into prepared pan and smooth top. Bake for 60 minutes, until test stick comes out mostly dry.

Cool in pan for 15 minutes. Remove from pan and cool for 30 minutes more before slicing. Store leftovers in airtight container at room temperature for up to one week.

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Weather outside right now: literally snowing, raining, and hailing all at the same time

Song in my head when I awoke today: Bad Idea by Dove Cameron

Chores I hope to get done today: write grocery list, floof sofa, sweep kitchen floor

Food I hope to make: lemon loaf