Fruit & Spice Gingerbread Mini Loaves (dairy free)

Even though Christmas is a fading memory and the cold crisp air is warming up, every so slightly, does not mean that those lovely winter spices have to vanish with the winter holiday. These little loaves are filed with gingerbread spices that warm the senses and to add a little fruitful healthy twist on them, I've added some fresh cranberries, dried apricots and slices of dried coconut to the mix. 

The little loaves were perfect warmed up with melting butter or just as is. For breakfast a snack or with a nice cup of tea, the spice is noticeable but not overpowering and the sweetness of the dried apricots plays off the tart flavour of the fresh cranberries. I hope you all enjoy them as much as my colleagues and I did!

The base of the recipe comes from The New England Yankee Cookbook, another one passed down, which was published in 1939. It seems many of the recipes back then did not include milk or butter which lends this recipe to be dairy free. I did make one additional adjustment, besides adding the fruit, which was to swap out the shortening for coconut oil.

Fruit & Spice Gingerbread Mini Loaves
makes 16 mini loaves or 2 regular loaves

Originally listed as 'Maine Gingerbread' (adjustments include the addition of the fruits, additional sugar, and the use of coconut oil)

Equipment:
Bowl for mixing
Measuring cups and spoons
Mini loaf pans, or regular loaf pans

Wet Ingredients:
3/4 cup of sugar
1/2 coconut oil
1 cup of molasses
2 tsp baking soda
1 cup boiling water

Dry Ingredients:
2 1/2 cups of flour
1 tsp ground ginger
1 tsp ground clove
1 tsp ground cinnamon
1/2 tsp salt
 
2 eggs well beaten
1/2 cup large flaked coconut
1/2 cup of diced dried apricot
1 cup of cleaned, fresh cranberries (larger ones halved)
2 tbsp sugar

1) Preheat oven to 350 degrees and prep pans by greasing. 
2) Mix the 2 tablespoons of sugar with the fresh halved cranberries and set aside.
3) Beat sugar and coconut oil together in mixer until fluffy and add the molasses. 
4) Combine the baking soda and boiling water in a measuring cup until dissolved and add to wet ingredients in the mixing bowl.
5) In a seperate bowl, mix dry ingredients with a wooden spoon.
6) Add dry ingredients to wet ingredients and mix until combined. Add beaten eggs to mixture.
7) Add coconut, apricot and cranberries to mix, gently combine until fruit is mixed throughout. Pour into prepared loaf pans. (if using mini loaf pans, place on large cookie sheet to be placed in oven).
8) Set the timer for 30-35 minutes for the mini loves and 40-45 for the larger loaves. Use a toothpick or tester stick to check when done. The sides will be slightly caramelized and the pick should come out clean. Remove from oven and place on rack to cool. Remove loaves from pans 5-10 mins later and let cool, or serve immediately. 

And as always, I hope you enjoy baking these lovely little loaves yourselves!