Jessica Seinfeld’s Gingerbread

from Alexandra Kalwerisky, toddler class parent

I substitute FULL FAT GREEK YOGURT for less fat version (my littles could use the extra calories).

Make it, love it, and give your kids extra portions—such a healthy treat!

**don't forget a sprinkle of powdered sugar on top…it really makes it!

1 cup whole wheat flour

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon allspice

1/4 teaspoon salt

3/4 cup firmly packed light or dark brown sugar

1/4 cup canola or vegetable oil

1 large egg

1 cup broccoli puree

1/2 cup carrot puree

1/2 cup nonfat plain yogurt

1/4 cup molasses

2 teaspoons pure vanilla extract

1 tablespoon grated orange zest
 

1. Preheat oven to 375 degrees F. Coat a 9x5-inch loaf pan with cooking spray.

2. In a bowl or zipper-lock bag, mix the whole wheat and all-purpose flours with the baking soda, ginger, cinnamon, cloves, allspice, and salt; set aside.

3. In a large mixing bowl or the bowl of an electric mixer, beat the sugar, oil, and egg until smooth. Beat in the vegetable purees, yogurt, molasses, vanilla, and orange zest. Add the flour mixture and mix until smooth.

4. Pour the batter into the pan and smooth the top. Bake until a toothpick comes out clean when inserted into the center of the cake, 45 to 50 minutes. Cool 5 minutes in the pan before turning the cake out onto a rack to cool completely.