We’re rediscovering the nostalgic wartime recipe for apple ginger bread (or gem muffins) from the Eggless Recipe Book by Orloff H Thompson. Passed down through generations, this vintage recipe brings back memories of cozy gatherings and mouthwatering aromas. Let’s revive this beloved (and maybe even healthy) breakfast with a few modern adjustments.
Modern Adjustments
Adapting vintage recipes allows us to honor tradition while embracing the conveniences of modern cooking. To prepare this apple ginger bread, we’ll stay true to its essence while making practical adjustments. One thing we won’t do: Add eggs.
Eggless Recipes
Ingredient Swaps
- Use vegetable oil or melted coconut oil instead of drippings.
- Replace sugar with brown sugar or a natural sweetener like maple syrup.
- Opt for whole wheat flour or gluten-free flour for a healthier or dietary-friendly version.
- Add enough flour to make a medium-stiff batter, adjusting as needed for the desired consistency.
Baking Temperature and Time
- Preheat your oven to 350°F (175°C) for a moderate temperature that allows the flavors to develop.
- Bake the Apple Ginger Bread for approximately 45-50 minutes, or until a toothpick inserted into the center comes out clean.
What Is a Gem Tin?
This recipe calls for a gem tin—a baking pan that closely resembles today’s muffin tins. Gem tins, unlike muffin tins, have smaller and often rounder cups. If you don’t have one on hand, don’t worry!
Pan Alternatives
- If you don’t have a gem tin, use a standard muffin tin or mini loaf pans for individual servings.
- A 9×5-inch (23×13 cm) loaf pan works well for a single loaf of Apple Ginger Bread.
