This gingerbread gives you lots of flavor without knocking you down. It has whole wheat flour, no refined sugar, and its easy to make. That certainly makes it a hit in this house. It also has yogurt in it to keep it moist and ups the nutrition. You can eat it warm just as is (my son), with some vanilla ice cream (my husband), or with a smear of yogurt cheese (that’s me). Anyway you do it, its delicious.
Preheat oven to 350F.
Oil and flour a 11×7 inch cake pan or butter a 10 inch cast iron skillet
Combine in a medium bowl and set aside:
1 cup whole wheat flour
1 cup unbleached white flour
1 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg (freshly grated is the best)
In your mixer’s bowl, beat together until well combined:
1/2 cup canola oil
1 1/2 cups maple syrup
1/2 cup molasses
1/2 cup plain yogurt
Slowly add the dry ingredients into the wet ingredients and run the mixer until everything is just combined. Do not overmix.
Pour into the prepared pan or skillet and bake for 45 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a rack.