A Sunday well spent brings a week of content.
A Sunday well spent (with BRUNCH) brings a week of content.
Brunch is one of my favorite things. Some weekends it’s my everything. Food, friends, and sometimes (always) libations, what’s there to hate? Brunching in the fall is the best time to brunch when the air is cool and crisp but the food is warm and the clothes are cozy.
Sweet breads are my weakness – and for good reason: they’re sweet (duh) and moist and oh-so-tasty whether served plain or with jam or nut butter or honey. You can’t really go wrong. The moist-ness is what gets me. I mean seriously, who doesn’t like a moist bread? Unfortunately, moist breads are usually a result of butter. Lots and lots of butter.
With that said, I am proud to say that my sweet bread secret ingredient is…
For this past’s Sunday brunch I made Gingerbread that had the same rich, moistness as traditional sweet bread… sans butter. Plus, I made a Greek yogurt glaze to fancy it up a bit.
Yoplait™ Greek 100 yogurt is fantastic and vital substitute for fatty ingreds like butter and shortening and sour cream. It also adds a bit of protein and calcium and gives your baked goods a softer texture. Yogurt doesn’t have to be just a snack you take for lunch on the go. You can bake with it too! Using ingredients in innovative and alternative ways is so rewarding, especially when it makes for a (secretly) healthier treat.
+ 1.5 cups flour
+ 1/4 teaspoon salt
+ 1/4 teaspoon baking powder
+ 1/8 teaspoon baking soda
+ 2 teaspoons ground ginger
+ 1/2 teaspoon ground cinnamon
+ 1/2 teaspoon ground cloves
+ 1/2 cup coconut oil
+ 3/4 cup cane sugar
+ 1/4 cup light brown sugar
+ 1/4 cup molasses
+ 3 eggs
+ 1 teaspoon vanilla extract
+ 1 5.3 oz. cup Yoplait™ Greek 100 vanilla yogurt
Brown Sugar-Cinnamon Glaze
+ 2 tablespoons Yoplait™ Greek 100 vanilla yogurt
+ 3 tablespoons powdered sugar
+ Two pinches or so brown sugar
+ A few hefty shakes of cinnamon (to taste)
+ Preheat oven to 325°.
+ In a medium bowl, whisk together flour, salt, baking powder, baking soda, ginger, cinnamon and cloves.
+ Add coconut oil to a large mixing bowl and cream using a hand mixer on low for 2-3 minutes. Slowly add the cane sugar and brown sugar and continue to cream for 3-4 minutes.
+ Add molasses and continue to mix on low. Add eggs, one at a time, and vanilla extract. Mix until smooth and fully combined.
+ Alternate adding dry ingredients and Yoplait™ Greek 100 vanilla yogurt to butter/sugar mixture and mix on low until incorporated.
+ Pour batter in a 9×5 loaf pan (greased with coconut oil).
+ Bake for 60-70 minutes or until a toothpick comes out clean. Cool in pan for 20 minutes, then using a dull butter knife, carefully scrape the sides to loosen the loaf and transfer to a cutting board. Let cool.
+ Prepare the glaze by combining all ingredients in a small glass or jelly jar. Stir until fully combined and drizzle on cooled bread.
Recipe inspired by Ali from Gimme Some Oven
This is a sponsored conversation written by me on behalf of General Mills®. The opinions and text are all mine.