Steamed Gingerbread Date Bread

5 from 13 votes

Savor the warmth of Steamed Gingerbread Date Bread with nourishing red dates - a no-yeast, holiday quick bread with both 5 minute microwave and traditional steaming methods.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast and Brunch, Dessert

Cuisine: American, Chinese, Japanese

Diet: Gluten Free, Low Lactose

Servings:

Calories: 194kcal

Author: HWC Magazine

Equipment

1 bamboo steamer or alternative steaming equipment for Traditional Stove Top Steaming Method . OR...
1 Microwave plus microwave safe 8 x 8 glass baking dish placed inside a 9 x 13 glass baking dish for Microwave Steaming Method.

Ingredients

1 cup Chinese red dates
(also known as jujubes, hong zao) soaked in hot water, pits removed (can exchange with regular dark dates, raisins or even dried cranberries) ½ cup chopped plus ½ cup sliced in half for garnish on top of gingerbread.
hot water to soak the red dates to soften

Wet Ingredients

3 whole eggs room temperature
½ cup brown sugar dark - packed
3 tablespoons molasses unsulfured light flavored (We used Grandma's Original Unsulfured Molasses)
1 tablespoon soy sauce (gluten-free option tamari or liquid aminos)
4 tablespoons almond milk or non-dairy or dairy of choice
4.5 tablespoons oil light flavored

Dry Ingredients

1 cup flour either regular all purpose flour or gluten free 1:1 baking flour blend like Bob's Red Mill or King Arthur gluten free all purpose flour
1.5 teaspoon baking powder (check to make sure the brand is gluten free)
1 teaspoon baking powder
1 teaspoon cinnamon dried ground
1 teaspoon ginger dried ground
½ teaspoon allspice dried ground
½ teaspoon cloves dried ground

US Customary - Metric

Instructions

Prepare Red Dates (Jujubes)

If you're using Chinese red dates (jujubes) soak them in boiling hot water for 10 minutes to soften, making it easier to remove the pit. After soaking, drain and lightly dry them with a towel.
If using tender moist dates like Medjool, you can skip this step because they are easier to pit and chop. Raisin or dried cranberries do not need to be soaked or chopped.

Wet Ingredients for Gingerbread Batter

Beat the eggs and brown sugar in a large bowl until the mixture transforms from a light brown color to a creamy, light, and fluffy yellow texture. Using a mixer, this step takes about 3 to 5 minutes and is crucial for achieving a light and fluffy bread.
Add the remaining wet ingredients to the whipped egg and brown sugar mixture – molasses, soy sauce (or aminos for a gluten-free version), oil, and your choice of milk or non-dairy alternative. Blend the mixture well. Set aside.

Dry Ingredients for Gingerbread batter

Reserve 2 teaspoons of flour from the measured 1 cup of flour to coat the jujubes, dates, or other dried fruit. Stir to coat the dried fruit. This coating prevents the fruit from sinking to the bottom of the bread during the steaming process.
In a separate bowl, mix the dry ingredients – the rest of the flour, baking powder, baking soda, cinnamon, ginger, allspice, and cloves.

Combine Dry Ingredients into the Wet Ingredients

Gradually put small portions of the dry ingredients into the wet mixture, mixing them thoroughly. Then pour in the prepared dates or dried fruit and stir until well combined. Set aside. Next, choose either the traditional stovetop steaming method OR the microwave steaming method.

Traditional Stovetop Steaming Method (20 minutes)

Prepare your steamer device using either option A, option B or maybe your lucky and have an integrated steamer oven. Add about 1 to 2 inches of boiling hot water to the pan or wok.
Option A) Use a wok or deep pan that's larger and deeper than your steaming basket. Add about 1 to 2 inches of hot water to the pan or wok.
Option B) If you don't have a bamboo steamer, there are alternative methods including using a metal steamer plate, crossed chopsticks, aluminum foil balls, or an upside-down ramekin. For these techniques, use a cake or baking pan (8 or 9 inches) that fits inside a larger pot with a tight fitting lid. Wrap a tea towel around the lid to prevent water condensation from dripping onto the bread.
If you're using a traditional bamboo steamer basket, line the inside with parchment paper, trimming off any excess from the edges. This makes it easy to pick up and remove from the basket. Lightly spray the parchment paper with oil. You'll steam the bread directly in the steaming basket without a baking pan. If you are using a cake pan to steam, please line pan with parchment paper and spray with oil.
Pour the prepared gingerbread batter directly into the lined steamer basket or prepared cake pan and place into steamer device. Garnish with sliced red dates or dried fruits as desired.
Put the lid on. Set the heat to medium-high and steam the gingerbread for approximately 20 minutes or until a toothpick comes out clean. You may need to add more hot water to the pan during the steaming process. You can preheat extra water in a tea kettle for this purpose. Allow the gingerbread to rest 5 minutes before serving with the lid on.

Microwave Steaming Method (5 to 7 minutes)

You'll need two microwave-safe dishes. First, select an 8 or 9-inch microwave-safe baking dish for the gingerbread. Second, choose a larger microwave-safe dish that can comfortably accommodate the smaller one. We used an 8 x 8 glass baking dish placed inside a 9 x 13 glass baking dish.
Line the baking dish that will hold the gingerbread with parchment paper and lightly grease it with oil. Pour the gingerbread batter into the lined dish and add extra dates or dried fruits on top if desired.
Add 1 inch of boiling hot water to the larger microwave safe dish that can hold the 8 or 9 inch dish. We used a glass 9 x 13 microwave-safe dish. Carefully place the dish with the gingerbread dish into the larger container with the water bath, ensuring the batter does not get wet.
Place the gingerbread dish inside the water bath into the microwave. Steam bread in the microwave on high and uncovered for 5 to 7 minutes or until a toothpick comes out clean. If your microwave lacks a turntable, remember to turn the dish halfway through the cooking process. Allow the gingerbread to rest 5 minutes before serving.
Remove the steamed gingerbread date bread from the steaming device, slice and serve warm with delightful cup of your favorite tea/coffee.

Video

Notes

How to Serve?

Serving Temperature: This sweet treat is delightful when served warm (our favorite way), at room temperature, or chilled, depending on your preference.

Enjoy Plain: Enjoy the gingerbread plain, right from the steamer basket.

Toppings: Elevate your steamed bread by topping it with options like coconut whipped cream, regular whipped topping, ice cream, yogurt, or a dusting of confectioner sugar (powdered sugar).

Serve Gingerbread for breakfast, teatime, or any time you want a lightly sweet treat.

Recipe Tips for Perfect Gingerbread

Use Room Temperature Eggs: Using room temperature eggs ensures even mixing with other ingredients.
Choose the Right Molasses: Choose an unsulfured light-flavored molasses. Avoid "blackstrap" molasses, which is too strong and bitter for this steamed bread recipe.
Whip Eggs and Brown Sugar: Mix eggs and brown sugar until the mixture turns light yellow and creamy. This step is essential for achieving a soft and spongy texture and may take 3 to 5 minutes at high speed.
Accurate Measurements: Spoon flour into a cup and level it off with a knife for precise measurements. Pack brown sugar in the measuring cup for accurate amounts.
Avoid Over-Mixing: Don't overmix the dry ingredients into the wet ones, as it can make the bread tough. Mix only until they are incorporated.
Steaming Time Variations: Steaming time can vary based on factors such as the type of steaming device, pan or basket size, and lid fit. Smaller pans or baskets require longer steaming, while larger ones may take less time.
Resting Period: Allow the bread to rest in the steamer for 5 minutes before removing and serving.
Microwave Steaming: If using the microwave method, set a timer for 5 minutes and check for doneness with a toothpick. If batter sticks to the toothpick, steam for additional minutes, adding 30 seconds to a minute at a time. Microwave steaming can overcook and dry out the bread more easily.
Stovetop Steaming: When steaming on the stovetop, it's challenging to overcook unless you run out of water in the pot. Keep an eye on the water level while the bread cooks and add boiled water carefully to the side if it gets low.

How to store steamed gingerbread?
Once the gingerbread has cooled to room temperature, store it in a sealed container in the refrigerator for up to 3 days. Alternatively, you can freeze it for several months. However, serving the date bread hot out of the steamer is so delightful that there might not be any leftovers

Nutrition