Tea Glazed Chocolate Gingerbread Loaf

• Vegetarian

• Produce

  • 3 tbsp Candied ginger
  • 3/4 tsp Ginger

• Refrigerated

  • 1 Egg

• Condiments

  • 3 tbsp Molasses

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/3 cup Brown sugar, packed
  • 1/2 cup Buckwheat flour
  • 1 tsp Cinnamon
  • 2 tbsp Cocoa powder, unsweetened
  • 1/2 cup Dark chocolate chips
  • 1/2 cup Flour, whole wheat white
  • 1/4 tsp Kosher salt
  • 1/4 tsp Nutmeg
  • 2 cups Powdered sugar
  • 2 Tea bag celestial seasoning gingerbread spice
  • 1/2 tsp Vanilla

• Dairy

  • 4 tbsp Butter
  • 3/4 cup Whole milk

Found on runningtothekitchen.com

Description

Ingredients

• 1/2 cup whole milk
• 1 tea bag Celestial Seasonings Gingerbread Spice
• 1/2 cup whole wheat white flour
• 1/2 cup buckwheat flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 teaspoon cinnamon
• 3/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 4 tablespoons softened butter
• 1/3 cup packed brown sugar
• 1 egg
• 3 tablespoons molasses
• 3 tablespoons chopped candied ginger
• 1/2 cup dark chocolate chips
• 1/3 cup whole milk
• 1 tea bag Celestial Seasonings Gingerbread Spice
• 1/2 teaspoon vanilla
• 2 cups powdered sugar

Directions

• Preheat oven to 350 degrees and grease a small loaf pan (8x4 or smaller) with baking spray.
• Heat the milk in either the microwave or on the stove top until hot. Add the tea bag and steep for 5 minutes. Squeeze the tea bag and discard. Set aside.
• Combine the flours, cocoa powder, baking soda, salt and spices in a large bowl.
• Whisk together the brown sugar and butter until smooth in a small bowl.
• Add the egg and molasses and whisk again until incorporated.
• Add the milk and whisk again until smooth.
• Pour the liquid into the large bowl with the flour and stir until combined.
• Add the chopped ginger and chocolate chips and fold in.
• Transfer the batter to the loaf pan and bake for about 30 minutes until a toothpick inserted in the middle comes out clean.
• Remove from the oven and let cool for at least 10 minutes before removing from the pan to a cooling rack. Let the loaf cool completely before glazing.
• Heat the milk until hot in the microwave or in a sauce pan and add the tea bag. Let steep until milk has cooled to room temperature. Squeeze the tea bag and discard.
• Add the vanilla to the milk mixture and stir.
• Add the powdered sugar slowly and mix with a whisk until smooth.
• Pour glaze over the cooled loaf and let set for a few minutes before serving. Youll likely have a bit of extra glaze.