First things first – congratulations to lucky number 4 – LaurieJ!
Please contact me at prizes [at] sugarcrafter [dot] net with your full name and mailing address so that I can get your prize out to you as soon as possible. Also, a huge thank you to all who entered! It was so much fun reading about all the ways you enjoy your coffee…I’m definitely looking forward to trying some of your ideas myself!
Now, on to today’s recipe – nutella gingerbread. It may not look like much in the photo, but don’t be fooled. It’s packed full of holiday flavor, and though it doesn’t contain a lot of sugar, it’s still very sweet from the addition of nutella. I served this at a small cookie exchange I hosted over the weekend (more on that Thursday for the 12 Weeks of Christmas Cookies!), and it was completely devoured by the end of the party. And, while it’s a perfect snack for party guests, it also pairs perfectly with coffee in the morning or on its own for an afternoon snack or dessert. I highly recommend adding this to your holiday baking this year, whether you’re baking it for yourself or even mini loaves to give as gifts!
- 1 cup flour
- 1/2 tsp baking soda
- 1 Tbsp dark cocoa powder
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 4 Tbsp unsalted butter
- 1/3 cup packed brown sugar
- 1 egg
- 1/2 cup milk
- 1/3 cup molasses
- 1/2 cup nutella
- 1/3 to 1/2 cup semisweet chocolate chips
Preheat the oven to 350F and lightly grease a 9×13″ loaf pan. In a large bowl, whisk together the flour, baking soda, cocoa powder, ginger, cinnamon, and salt.
In another large bowl, cream the butter and brown sugar together. Beat in the egg until well-combined, and then beat in the milk, molasses, and nutella.
Stir in the chocolate chips.
Add the dry ingredients and beat just until combined. Spoon the batter into the loaf pan.
Bake 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before serving.