*NOTE: The spice amounts listed here are negotiable. If you prefer a milder gingerbread, reduce the spices by half.
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Preheat oven to 350°F.
Shred the apples on the large holes of a box grater. Add the water and apples in a saucepan and heat through.
Stir in molasses and baking soda; set aside to cool.
Sift flour, spices, and baking powder until well mixed. Beat eggs with mixer for 2 minutes.
With mixer running beat in sugar, then drizzle in the oil and extracts. Stir in cooled molasses/apple mixture.
Sift dry ingredients over wet in 3 batches and gently fold together.
Generously spray mini loaf pans, muffin tins, round cake pans, or 9 X 13 glass pan.
Bake 25-50 minutes depending on the pan you use. Begin checking at 20 minutes until a toothpick in the centre comes out clean.