Gingerbread Loaf with Caramelized White Chocolate Ganache
Recipe type: Dessert
Makes: 8-10 servings
This Christmas dessert is a lightened up gingerbread loaf topped with an indulgent caramelized white chocolate ganache.
Gingerbread Loaf
  • · 135g (~1 cup) all-purpose flour
  • · 155g (~1 cup) white whole wheat flour
  • · 5g (1 teaspoon) baking soda
  • · 1½g (1½ teaspoons) ginger
  • · 1½g (¾ teaspoon) nutmeg
  • · 2½g (½ teaspoon) salt
  • 57]g (4 tablespoons) unsalted butter, softened at room temperature
  • · 175g (2/3 cup) unsweetened applesauce
  • · 50g (¼ cup) granulated sugar
  • · 30g (2 tablespoons, packed) light brown sugar
  • · 80 milliliters] (1/3 cup) molasses (original unsulphered)
  • · 110g (2 large) whole eggs, at room temperature
  • · 7 milliliters (1 ½) teaspoons vanilla
  • 237 milliliters·(1 cup) buttermilk
  • 140g good quality white chocolate, roughly chopped (make sure to use real white chocolate, white chocolate chips will not work as well)
  • 2½g (1/2 teaspoon) sea salt
  • 45 milliliters (3 tablespoons) heavy cream
Gingerbread Loaf
  1. Pr-heat oven to 350 degrees; grease a 9x5 inch loaf pan with butter or non-stick cooking spray and set aside (you can also line the pan with parchment paper for easy removal)
  2. In a medium bowl, whisk together flours, baking soda, ginger, nutmeg and salt; set aside
  3. In the large bowl of an electric mixer with paddle attachment, mix together butter, applesauce and sugars on low-medium speed until well combined
  4. Mix in molasses on medium speed until combined; mix in eggs and vanilla
  5. Add half of the dry ingredients and mix on low speed just until combined; slowly add buttermilk while mixer is on low speed; add remaining dry ingredients and mix just until combined; do not overmix
  6. Pour batter into prepared pan and bake for 50-55 minutes or until a knife comes out clean from center, do not overbake; allow to cool for ten minutes before running a knife along the edges and removing from pan
  7. While loaf is cooling, make ganache
  8. Make caramelized white chocolate
  1. Pre-heat oven to 250 degrees and place wrack in center of oven
  2. Spread white chocolate evenly over a clean rimmed baking sheet
  3. Put in oven for ten minutes; remove pan and use a rubber spatula to stir and spread white chocolate
  4. Place in oven again and repeat for additional fifteen to twenty (stirring every five to ten minutes) minutes or until white chocolate begins to darken into a light brown
  5. I recommend reducing the increments to five minutes towards the end of caramelizing to prevent burning
  6. When caramelized white chocolate is done, place in a heat-safe bowl and stir in sea salt
  7. In a small sauce pan, place cream over medium-high heat and bring to a rolling boil (do not stir); immediately pour over white chocolate
  8. Allow cream and chocolate to sit for one minute then whisk vigorously until smooth
  9. Drizzle ganache over loaf and serve
  10. Best enjoyed that day
  11. Make ahead tips: Bake gingerbread loaf and wrap well in seran wrap; store at room temperature for one day before making ganache or in freezer up to one month
Recipe by Keep It Sweet Desserts at