Greek Yogurt Gingerbread

Hi friends – Ali here!  While I am away this month in Europe, I am thrilled that Cassie from Bake Your Day is guest posting here today.  In addition to being an incredible food blogger (you must check out her yummy site), Cassie is my next door neighbor and one of the dearest friends I could ask for.  I am so grateful to have her in my life.  And I’m extra grateful to have her sharing this delicious recipe with you today!  I know you will love it!

Hello, my name is Cassie and I’m addicted to Greek yogurt.  Not really addicted in the way that I can’t stop eating it from the container with a spoon. No, really just using it to make other things really soft, moist and flavorful.  My love for baking with and cooking with Greek yogurt is nearly walking the fine line of obsession.

I keep it stocked in the fridge all the time because I constantly have ideas popping into my head of ways to use it in recipes.  Lately my mind has been fixated on a Greek yogurt pound cake that I made a while back.  I keep asking myself how I can add a little holiday spin to that pound cake.  Ginger, cinnamon, Greek yogurt…I was in business.

Admittedly, I have never made gingerbread.  I’m not really sure what the texture is supposed to be like, and I’m not even exactly sure what the flavors are but if I eat gingerbread, I want it to be as soft and silky as this one.  I made a quick topping that semi-resembled whipped cream but made with – you guessed it – Greek yogurt, some powdered sugar and vanilla.  It was the perfect topping for the bread.  I’m pretty sure that I could eat this every morning while enjoying fresh coffee and the lights on my Christmas tree.

Thanks for having me Ali, hope you are having an amazing trip.  We are all here just living vicariously though you!

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Greek Yogurt Gingerbread

An amazing spiced gingerbread recipe made with greek yogurt!

Ingredients:

For The Gingerbread:

  • 1 1/2 cups all-purpose flour
  • 2 tsp. dried ginger
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/8 tsp. baking soda
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1/4 cup dark brown sugar
  • 1/4 cup molasses
  • 3 eggs
  • 1 tsp. vanilla extract, store-bought or homemade
  • 6 ounces 2% Greek Yogurt (plain or vanilla)

For The Greek Yogurt Topping:

  • 1/2 cup Greek yogurt (plain or vanilla)
  • 2 tsp. powdered sugar
  • 1 tsp. milk
  • 1 tsp. vanilla extract
  • Pinch of ground ginger

Directions:

Preheat oven to 325 degrees. Grease one 9×5 loaf pan and set aside.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer, cream the butter. Gradually add the sugar and cream until light and fluffy, about 7 minutes. Add the molasses and mix until combined. Add the eggs, one at a time, mixing each until fully incorporated and then mix in the vanilla.

Slowly add the dry ingredients, alternating with the Greek yogurt, to the creamed butter and sugars and mix just until incorporated. Add the vanilla extract and beat on low just until blended.
Pour the batter into the prepared pan and bake for 45-50 minutes until the edges begin to brown and a toothpick inserted in the center of the loaf comes out clean. Cool in the loaf pan for 10-15 minutes before transferring to a wire rack.
For the topping: mix the Greek yogurt, powdered sugar, milk and vanilla in a small bowl until combined. Serve with the gingerbread.

Recipe courtesy of Cassie Laemmli from Bake Your Day http://www.bakeyourday.net/greek-yogurt-gingerbread/.

All images and text ©

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Don’t forget to check out more of Cassie’s amazing recipes at Bake Your Day, and follow Cassie on Facebook, Twitter, Instagram and Pinterest.

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14 comments on “Greek Yogurt Gingerbread”

  1. Pingback: Greek Yogurt Gingerbread | Bake Your Day

  2. ooooh! Yes please. And thank you. And gosh I need this.

  3. Next door neighbors?! You lucky girls. :) And this looks awesome. I love me some gingerbread and using Greek yogurt can just improve it, I’m sure.

  4. Love love this, Cassie and Ali!! I can’t believe you guys are neighbors!! I agree with Erin, I’m totally jealous!!

  5. Great guest post! I absolutely adore Ali, and her quick breads of course. This is definitely a must-make in my book!

  6. Pingback: Follow Me Around with Clorox « Luv What You Do

  7. I just put this bread in the oven and can’t wait to try it! I was just wondering where you mixed in your spices?

  8. I am baking this right now!! It’s great.

    Side note: I accidentally added too much ginger to the topping, but to cut the spicy I added some sour cream and now it’s perfect! Just a tip if anyone else has an accident. I would have added more yogurt, but I was out at that point.

    Thanks!

  9. Just made this — substituted 1/2 cup of the flour for white whole wheat flour and used pumpkin yogurt. It cooked a bit longer in my oven and got quite brown on the bottom and sides, but it tasted great! I did not make the topping – it was so moist it didn’t need it, but I’m sure it would be great too. I brewed a cup of Assam and ate a bit too much warm cake before I could stop myself. ;-) Thanks for the recipe!

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  11. Pingback: Glazed Gingerbread for Your Autumn Brunch | EAST PEARL STREET

  12. Hi ali, made this yesterday and its amazing. Love the taste and texture. To make this in a 20cm square or round tin, I think  I’d double the recipe but how long in total would I bake for do you think? Love it so much would love the option to have a larger more celebration style cake as well but I never know how to adjust cooking times, any help would be appreciated. 

    • Hi Amanda! We think we would start your timer for 30 minutes, then check after that (add a few more minutes to the timer at a time). You can always test with a toothpick. We hope you enjoy! :)

  13. Thanks, do you mean add 30 mins to tue cooking time, as I’m wanting to double the recipe and cook in a bigger tin?