Gingerbread Loaf

This aromatic, spice-filled gingerbread loaf cake is even more moist the next day, so it's well suited to make ahead for a bake sale.
16 servings (serving size: 1 slice)

Ingredients

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1 3/4 cups all-purpose flour (about 7 3/4 ounces)
3/4 cup whole wheat flour (about 3 1/3 ounces)
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
Dash of nutmeg
1 cup warm 1% low-fat milk (100° to 110°)
1/2 cup molasses
1/4 cup canola oil
3 tablespoons prune baby food
2 large eggs, lightly beaten
3/4 cup packed dark brown sugar
1/2 cup golden raisins
Cooking spray
2 tablespoons finely chopped walnuts

Preparation

Preheat oven to 350°.

Lightly spoon all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking powder, ginger, baking soda, salt, cardamom, cinnamon, and nutmeg in a large bowl.

Combine milk and next 4 ingredients (through eggs) in a medium bowl, stirring with a whisk until blended. Add sugar, stirring until well blended. Make a well in center of flour mixture. Add milk mixture to flour mixture; stir just until combined. Stir in raisins. Scrape batter into a 9 x 5-inch loaf pan coated with cooking spray, using a rubber spatula. Sprinkle walnuts in a 2 1/2-inch-wide strip down center of loaf.

Bake the loaf at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaf in pan on a wire rack.

Created date

April 2006

Nutritional Information

Calories 207
Caloriesfromfat 22 %
Fat 5.2 g
Satfat 0.7 g
Monofat 2.5 g
Polyfat 1.7 g
Protein 3.8 g
Carbohydrate 37.7 g
Fiber 1.4 g
Cholesterol 27 mg
Iron 1.9 mg
Sodium 165 mg
Calcium 94 mg