With Christmas almost here, I have started my baking for gifts to friends and family.  Now that I have a mini loaves pan, its even easier than ever before.  I decided to adapt my gingerbread recipe into a chocolate gingerbread with pecans and chocolate chips.  Good to eat, but not bad for you; whole wheat, natural sweeteners, and yogurt too!  My boys give it two thumbs up.

You’ll need:

1 cup whole wheat flour

1 cup unbleached all-purpose flour

1/3 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp fresh grated nutmeg

1/2 cup chopped pecans

1/2 cup canola oil

1 cup maple syrup

1/2 cup molasses

1/2 cup raw sugar

2 eggs

1/2 cup plain yogurt

semisweet chocolate chips for topping

Preheat oven to 350 F.

In a medium bowl combine flours, cocoa powder, baking soda, spices, and pecans.  Stir to mix.  Set aside.  In a standard mixing bowl, combine oil, sweeteners, eggs and yogurt.  Blend until mixture is smooth.  With beater on low speed, slowly add dry ingredients and mix until just incorporated.  Do not over-mix.

Divide batter evenly into mini-loaf  pans (my USA pan does not need greasing-prepare your pans accordingly)  Sprinkle tops with chocolate chips.  Bake on center rack for 30 minutes.  Bread is done when inserted toothpick comes out clean.  Cool for 10 minutes in pans.  Remove to a wire rack and cool completely before wrapping.  May your family and friends Enjoy!