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Hot and Spicy Gingerbread Loaf

Yield 14 servings (serving size: 1 slice)

Ingredients

  • Cooking spray
  • 1 tablespoon flour
  • 11.25 ounces all-purpose flour (about 2 1/2 cups)
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon ground cloves
  • 1/2 cup water
  • 1/2 cup plain low-fat yogurt
  • 1/4 cup molasses
  • 1 1/2 teaspoons instant coffee granules
  • 1/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 2 teaspoons grated peeled fresh ginger
  • 1 large egg
  • 1 large egg white

Nutrition Information

  • calories 186
  • caloriesfromfat 19 %
  • fat 4 g
  • satfat 2.3 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 3.6 g
  • carbohydrate 34.3 g
  • fiber 0.8 g
  • cholesterol 24 mg
  • iron 1.9 mg
  • sodium 222 mg
  • calcium 87 mg

How to Make It

  1. Preheat oven to 350°.

  2. Coat a 9 x 5–inch loaf pan with cooking spray; dust with 1 tablespoon flour.

  3. Weigh or lightly spoon 25 ounces flour (about 2 1/2 cups) into dry measuring cups; level with a knife. Combine 25 ounces flour and next 8 ingredients (through cloves), stirring with a whisk.

  4. Combine 1/2 cup water, yogurt, molasses, and coffee granules in a bowl, stirring with a whisk.

  5. Place butter in a large bowl; beat with a mixer at medium speed until smooth (about 1 minute). Add sugar and fresh ginger; beat at medium speed until well combined (about 1 minute). Add egg and egg white, 1 at a time, beating well after each addition. Beating at low speed, add flour mixture to butter mixture alternately with yogurt mixture, beginning and ending with flour mixture.

  6. Spoon batter into prepared pan. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.