let me alone long enough (read: crashed out in her crate for an hour) for me to make Sweet Potato Gingerbread and hastily snap a few photos of it.
It's easy and divine.
Sweet Potato Gingerbread
Makes one loaf
Substitute pumpkin if you don't have or want sweet potato. If you don't have whole wheat pastry flour, use an equal amount of all purpose flour. And if gluten is an issue, swap out wheat flour for a gluten-free all purpose flour. Walnuts would be a nice addition to this bread, and can be folded into the batter along with the flour mixture.
2 large eggs, at room temperature
1 1/4 cups evaporated cane juice or granulated sugar
1 cup whole wheat pastry flour
2/3 cup unbleached all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup walnut oil (or vegetable oil of choice)
1/4 cup molasses
1 teaspoon pure vanilla extract
1 1/2 cups sweet potato puree (from approximately 1 1/2 large sweet potatoes, roasted and cooled, skins removed)
1. Heat oven to 325 degrees F and lightly coat a loaf pan with cooking spray. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar until light, creamy and tripled in volume, about 10 minutes.
3. Meanwhile, whisk together the flours, baking soda, baking powder, spices and salt in a medium bowl. Set aside.
4. With the mixer on medium-low speed, drizzle the oil into the egg-sugar mixture. Beat until incorporated. Add the molasses, vanilla and sweet potato puree and beat until combined. [Superstar tip: after adding the oil, use the same measuring cup for the molasses. The coating of oil in the cup will ensure all of the molasses makes it out.]
5. Stop the mixer and add the flour mixture, gently folding it into the batter until incorporated. Be careful not to over mix the batter, as doing so activates the gluten in the flour and results in a heavier, denser crumb.
6. Pour batter into the prepared loaf pan and bake for 45 minutes to an hour, or until a toothpick inserted into the middle of the loaf comes out with a light coating of moist crumbs. Allow to cool before serving. The loaf will keep, tightly wrapped, in the refrigerator for several days.