Steamed Gingerbread Date Bread

Imagine the comforting aroma of Steamed Gingerbread Date Bread wafting through your home – a delightful holiday tradition in the making. This steamed bread, reminiscent of gingerbread cookies, is both warming and decadent, all with a health-conscious twist.

Packed with the natural sweetness of nourishing red dates (jujubes), this no-yeast, quick bread is a moist and guilt-free alternative to the classic Christmas pudding. Perfect for breakfast or a lightly sweet dessert because it is cross between a steamed bread and steamed gingerbread cake. Are you ready to savor the flavors of the holiday season?

Our straightforward stovetop and 5-minute microwave steaming methods ensure a soft and stretchy texture that sets it apart from traditional baking. What's more, this recipe for steamed bread works with regular flour or gluten-free 1-to-1 flour and it’s dairy free. Inspired by our dear friend Akiko, you're about to uncover the secret ingredient that elevates this Japanese steamed bread (also known as Mushipan or 蒸しパン) to a level of its own.

Jump to:

• Wet Ingredients and Substitutions
• Dry Ingredients and Substitutions
• Red Dates: The Star Ingredient
• How to Pit Dates
• How to make Steamed Bread?
• Option 1: Traditional Stove Top Steaming Method
• Option 2: Easy Microwave Steaming Method
• Recipe Tips for Perfect Gingerbread
• How to Serve and Suggested Toppings
• Enhance Your Recipe
• Recipe Testing and Results
• Frequent Asked Questions (FAQ’s)
• More Holiday Treats
• Steamed Gingerbread Date Bread

Wet Ingredients and Substitutions

Eggs – Room temperature eggs work best for this recipe.

Dark Brown Sugar – This recipe for steamed bread calls for ½ cup of dark brown sugar, but you can also use light brown sugar for a slightly different color and flavor. Dark brown sugar intensifies the gingerbread flavor because it contains more molasses compared to light brown sugar.

Molasses – Choose an unsulfured and "light-flavored" molasses, such as Grandma's Original unsulfured molasses. It offers a sweet and deep caramel flavor. If needed, you can cautiously use “dark molasses”, but it's less sweet and bolder in flavor; consider using only half the amount. Avoid "blackstrap molasses," which is too bitter and salty. Date or pomegranate syrup can be substituted in a pinch, though it will alter the flavor.

Soy Sauce – The secret ingredient! To maintain a gluten-free recipe, you can replace it with liquid aminos, tamari sauce, or a pinch of salt for flavor balance. Soy sauce adds a unique umami flavor and enhances sweetness.

Oil – We recommend a light flavored oil.

Milk – Use your preferred milk, whether it's regular dairy milk or a non-dairy alternative. We used almond milk to keep this steamed date bread recipe dairy-free.

Dry Ingredients and Substitutions

Flour – We tested this date bread loaf recipe with all-purpose flour, gluten free 1 to 1 flour and rice flour. If you need to stay gluten free, gluten free 1:1 flour works the best. Rice flour can be used but it does not rise as much, and the texture is lighter. More details below about this are in our recipe test section.

Baking Powder – Make sure you check the expiration date. In addition, if you need to keep the recipe gluten free – choose a gluten free baking powder. Did you know that you can make your own gluten free baking powder by mixing 1 teaspoon cornstarch, 2 teaspoons cream of tartar and 1 teaspoon of baking soda. Well, now you know!

Baking soda – check the expiration date on this ingredient as well.

Spices – Ground dried ginger, cinnamon, allspice, and cloves make this gluten-free quick bread taste amazing.

Red Dates: The Star Ingredient

Jujubes (Chinese Red Dates) – They are also known as Hong Zao ( 红枣) Chinese red dates are a delicious sweet addition to steamed bread and our Goji Berry and Red Dates Herbal tea . Jujubes are very nourishing and are a suitable addition to a warming spleen qi diet plan.

Chinese red dates are not as sweet as dark dates. However, for what they lack in sweetness they make up with their light caramel and iron boosting flavor. You can easily substitute jujubes with regular or Medjool dates, raisins, dried cranberries, or your choice of dried fruits.

As you savor this moist Hong Zao bread, you'll discover these sweet little gems. Dried red dates are available in Asian food stores, specialty shops, and online (e.g., on Amazon). Sometimes, the packaging may indicate "Da Hong Zao," which translates to "Large Red Dates.

How to Pit Dates

• Soften the Dates: If you're using Chinese red dates (jujubes) or other dark dates like Medjool or Deglet Noor, 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.

• Remove the Pit: To remove the pit, the simplest method is to use a paring knife. Cut around the date from both ends, then pull the date apart into two halves. The pit will be in one of the halves. Carefully use your paring knife to lift it out, then proceed to chop the dates. You can learn more about how to pit jujubes in our article on how to make date paste.

• Alternative Methods: Some people have success using a chopstick or straw to push through the pit, although this technique may not be as effective. To save time and effort, consider using pre-pitted dates or substituting them with raisins, dried cranberries, or your choice of dried fruit.

How to make Steamed Bread?

The process of making steamed gingerbread date bread remains the same whether you're using the traditional stovetop steaming method or the easy microwave steaming method. Here's a simplified overview of how to prepare gingerbread batter:

• Whip Eggs and Brown Sugar: Beat the eggs and brown sugar 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.
• Incorporate Wet Ingredients: Add the remaining wet ingredients – 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: Reserve 2 teaspoons of flour to coat the jujubes, dates, or other dried fruit. This coating prevents the fruit from sinking to the bottom of the bread during the steaming process.
• Combine Dry Ingredients: In a separate bowl, mix the dry ingredients – flour, baking powder, baking soda, cinnamon, ginger, allspice, and cloves.
• Mix Dry and Wet Ingredients: Gradually put small portions of the dry ingredients into the wet mixture, mixing them thoroughly.
• Coat the Fruit: Combine the 2 teaspoons of flour with the jujubes, dates, or dried fruit.
• Mix the Fruit in the Batter: Then, set aside and prepare your steaming set up.

Option 1: Traditional Stove Top Steaming Method

• Prepare Your Steaming Setup: 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.
• Prepare the Steamer Basket: 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.
• Fill the Steamer Basket: Pour the gingerbread batter directly into the lined steamer basket. Add extra dried dates or dried fruits on top as desired.

• Start Steaming: Place the bamboo steamer basket with its lid over the wok or deep pan. 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.

• Alternative Steaming Methods: If you don't have a bamboo steamer, there are alternative methods demonstrated in our steamed Asian fish recipe. These include 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 with a lid.
• Wrap a tea towel around the lid to prevent water condensation from dripping onto the bread like we did for our Chinese New Year Cakes.  Note that a bamboo steamer can help absorb some of the moisture that forms on the lid.

Option 2: Easy Microwave Steaming Method

• Gather Microwave-Safe Dishes: 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.
• Prepare the Gingerbread 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.
• Create a Water Bath: Boil some water and add approximately 1 inch of hot water to the larger 9 x 13 microwave-safe dish. Carefully place the dish with the gingerbread into the larger container with the water bath, ensuring the batter doesn't get wet.

• Microwave Steaming: Place the gingerbread dish inside the water bath and microwave on high. Steam bread 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.

Recipe Tips for Perfect Gingerbread

1. Use Room Temperature Eggs: Using room temperature eggs ensures even mixing with other ingredients.
2. Choose the Right Molasses: Choose an unsulfured light-flavored molasses. Avoid "blackstrap" molasses, which is too strong and bitter for this steamed bread recipe.
3. 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.
4. 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.
5. 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 just like our date sweetened cranberry sauce muffins.
6. 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.
7. Resting Period: Allow the bread to rest in the steamer for 5 minutes before removing and serving.
8. 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.
9. 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 Serve and Suggested Toppings

1. Rest After Steaming: Once the gingerbread has finished steaming, allow it to rest in the steamer basket with the lid on for 5 minutes.
2. Serving: To serve, gently lift the gingerbread out of the steamer by holding onto the edges of the parchment paper and place it on a flat plate. Slice and serve.
3. Serving Temperature: This sweet treat is delightful when served warm, at room temperature, or chilled, depending on your preference.
4. Enjoy Plain: Enjoy the gingerbread plain, right from the steamer basket. Rest assured, there was plenty of testing and quality assurance taste testing involved!
5. 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).
6. Serve Gingerbread for breakfast, teatime, or any time you want a lightly sweet treat.

Enhance Your Recipe

1. Infuse with Spirits: For a holiday twist, soak your dates or dried fruit in rum, whiskey, or your alcohol of choice overnight before using them in the recipe.
2. Add Nuts: Elevate the gingerbread by incorporating a handful of roasted pecans, walnuts, or your preferred nuts into the batter before steaming.
3. Revive Leftovers: Don't let leftover gingerbread go to waste. Toast it in the oven and serve with a touch of butter for a delightful treat.
4. Create a Pudding Dessert: Transform your steamed bread into a steamed Christmas pudding dessert by drizzling it with a bit of brandy or rum sauce, brandy butter, or vanilla custard sauce.

Recipe Testing and Results

We have tested this steamed gingerbread date recipe several times adjusting the type of flour used, cooking techniques, time needed and changing the ingredients. Here are the results of our findings.

1. Flour Choices: The best soft and stretchy jujube bread was achieved with all-purpose wheat flour. However, King Arthur Measure for Measure and Bob's 1:1 gluten-free flour were a very close second, almost indistinguishable from regular flour. We also experimented with rice flour. It didn't rise as much and resulted in a flat flavor and dull mouthfeel without xanthan gum.
2. Surface Texture: The smoothest surface texture was achieved with the traditional stovetop steaming method. The gingerbread's top was smooth to the touch, and the bread was delightfully soft, resembling Chinese steamed bread.
3. Steaming Methods: The quickest and easiest method was microwave steaming, resulting in a delicious and moist, spongy texture. However, the microwave method created tiny microbubbles on the bread's surface. It lacked the smooth, shiny appearance achieved with stovetop steaming.
4. Difference in Bubbles: The variance in the number of bubbles or holes between stovetop and microwave steaming can be attributed to the heat distribution and characteristics of each method. In a stovetop steamer, heat is evenly distributed, leading to a slower and more consistent steaming process with fewer and smaller bubbles. On the other hand, microwave steaming resulted in less uniform heating and larger, irregularly shaped bubbles.
5. Steam Venting: When using the microwave, it essentially becomes a steamer oven. Steaming the bread uncovered in the microwave may allow steam to escape more readily, leading to larger bubbles. In contrast, a stovetop steamer's contained environment regulates the steam, preventing the formation of large bubbles.
6. Spice Matters: Don't be shy with the spices! To capture the traditional gingerbread flavor, the specific measurements of cinnamon, ginger, cloves, and allspice are what make this hong zao bread recipe truly special.

Frequent Asked Questions (FAQ’s)

A special thank you to our dear friend Akiko-san for sharing this recipe inspiration with us.

More Holiday Treats

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