How to make it
Preheat oven to 350F and grease 3 mini or 1 regular loaf pan(s).
In a mixer, cream together butter and sugar with a paddle attachment.
Add in egg, grated ginger, and apple sauce.
In a large bowl, sift together flour and spices.
In a medium bowl, combine boiling water, molasses, and baking soda. Let the mixture foam until approximately double in size.
Add in half of the dry mix to egg and butter mixture followed by 1/2 of molasses mixture.
Mix on low until combined.
Add in remaining dry and molasses mixtures.
Mix on low until combined.
Pour into prepared loaf pan(s).
Bake for 35-40 minutes (mini) or 50-60 minutes (regular).
Allow to cool.
To make the glaze - combine orange juice and powdered sugar replacement in a small bowl, whisking until homogeneous,
Pour over completely cooled gingerbread, allowing to drizzle down the sides.
Tips
This recipe would taste great with cream cheese frosting. Refer to the Red Velvet Oreo recipe to find a sugar free frosting option!
Double the recipe and make in a large bundt cake pan for a fancy and festive dessert.
What you’ll need
1/4 Cup butter, room temperature
1/2 Cup Golden Sugar
1/4 Cup apple sauce
1 egg
2 Tbsps fresh grated ginger
1/2 Cup boiling water
1/2 Cup + 2 Tbsps Cup molasses
1/2 tsp baking soda
1 3/4 Cup flour
2 tsps ground ginger
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp ground cardamom
1/4 tsp sea salt
1/4 tsp freshly cracked black pepper
For The Sugar-free Glaze
2 Tbsps freshly squeezed orange juice
1/4 Cup + 2 Tbsps Swerve Icing Sugar Replacement
