Chocolate Chip Gingerbread

It’s the most wonderful time of the year! Lights are being put up, Christmas music is appearing on the radio, and the calendar is quickly approaching December. My family and I chopped down our Christmas tree over Thanksgiving break and I’ve started making my Christmas list. My car also smells amaaaazing because I sold three wreaths as part of our senior-class fundraiser and they hung out in my car for a couple days. Fresh pine is about a million times better than any car freshener!

I know it’s only November 25, but I just couldn’t wait to get started on Christmas-y things! ¬†Thanksgiving is over so Christmas is fair game, right? Right.

Start off your holiday baking with this Chocolate Chip Gingerbread! I made it last year and immediately bookmarked the recipe to make again. The addition of chocolate to warm, spicy gingerbread is a match made in heaven, and the tiny pockets of melted chocolate chips are to die for. And the recipe makes two loaves, which means you can give one to a friend! That way you can spread some holiday cheer…and also keep yourself from single-handedly devouring two loaves of warm delicious chocolate gingerbread. Which could definitely happen. It’s a win-win!

Chocolate Chip Gingerbread 

Makes 2 loaves

2 1/2 cups + 2 Tbs all-purpose flour, divided

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground allspice

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground black pepper

3/4 cup unsalted butter, at room temperature

1 1/4 cups granulated sugar

1 tsp vanilla extract

2 large eggs

1 cup molasses

1 cup very hot water

1 12-oz package miniature chocolate chips

Directions:

Preheat oven to 350 degrees F. Grease and flour two 9″x5″ loaf pans.

Toss chocolate chips with 2 Tbs flour in a small bowl. Set aside. In a medium bowl, whisk together 2 1/2 cups flour, cocoa powder, baking soda, salt, and spices.

Using an electric mixer, in a large bowl, beat together the butter, sugar, and vanilla until light and fluffy. Add in the eggs one at a time, scraping down the bowl as needed. In a small bowl or 4-cup measuring cup, whisk together the molasses and hot water. Alternately add in 1/3 of the molasses mixture, 1/3 of the flour mixture, another 1/3 of the molasses mixture, another 1/3 of the flour mixture, the remaining molasses mixture, and the remaining flour mixture, beating after each addition. Fold in chocolate chips.

Divide batter between the two loaf pans and bake for 55-60 minutes or until an inserted toothpick comes out clean. Tops should be set and firm but not dry. Let bread cool in the pan for 20 minutes before turning out onto a wire rack to cool completely. Serve with whipped cream for a special treat.

(Recipe from Mel’s Kitchen Cafe)

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