Tea Glazed Chocolate Gingerbread Loaf Ingredients: For the bread ½ cup whole milk 1 tea bag Celestial Seasonings Gingerbread Spice ½ cup whole wheat white flour ½ cup buckwheat flour 2 tablespoons unsweetened cocoa powder ½ teaspoon baking soda ¼ teaspoon kosher salt 1 teaspoon cinnamon ¾ teaspoon ginger ¼ teaspoon nutmeg 4 tablespoons softened butter ⅓ cup packed brown sugar 1 egg 3 tablespoons molasses 3 tablespoons chopped candied ginger ½ cup dark chocolate chips For the glaze ⅓ cup whole milk 1 tea bag Celestial Seasonings Gingerbread Spice ½ teaspoon vanilla 2 cups powdered sugar Instructions: For the bread Preheat oven to 350 degrees and grease a small loaf pan (8x4 or smaller) with baking spray. Heat the milk in either the microwave or on the stove top until hot. Add the tea bag and steep for 5 minutes. Squeeze the tea bag and discard. Set aside. Combine the flours, cocoa powder, baking soda, salt and spices in a large bowl. Whisk together the brown sugar and butter until smooth in a small bowl. Add the egg and molasses and whisk again until incorporated. Add the milk and whisk again until smooth. Pour the liquid into the large bowl with the flour and stir until combined. Add the chopped ginger and chocolate chips and fold in. Transfer the batter to the loaf pan and bake for about 30 minutes until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for at least 10 minutes before removing from the pan to a cooling rack. Let the loaf cool completely before glazing. For the Glaze Heat the milk until hot in the microwave or in a sauce pan and add the tea bag. Let steep until milk has cooled to room temperature. Squeeze the tea bag and discard. Add the vanilla to the milk mixture and stir. Add the powdered sugar slowly and mix with a whisk until smooth. Pour glaze over the cooled loaf and let set for a few minutes before serving. Youll likely have a bit of extra glaze. Recipe source - runningtothekitchen/
Posted on: Fri, 12 Dec 2014 20:23:10 +0000
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