Gingerbread Loaf

Name: Gingerbread Loaf
Yield: 16 servings (serving size: 1 slice)
Ingredients: 1 ¾ cups all-purpose flour (about 7 3/4 ounces); ¾ cup whole wheat flour (about 3 1/3 ounces); 2 teaspoons baking powder; 1 teaspoon ground ginger; ½ teaspoon baking soda; ¼ teaspoon salt; ¼ teaspoon ground cardamom; ¼ teaspoon ground cinnamon; Dash of nutmeg; 1 cup warm 1% low-fat milk (100° to 110°); ½ cup molasses; ¼ cup canola oil; 3 tablespoons prune baby food; 2 large eggs, lightly beaten; ¾ cup packed dark brown sugar; ½ cup golden raisins; Cooking spray; 2 tablespoons finely chopped walnuts

3 Ratings
3 Reviews

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.

By Dana McCauley

Recipe by Cooking Light May 2006

Gallery

Credit: Jan Smith

Recipe Summary test

Yield:

16 servings (serving size: 1 slice)

Nutrition Info

Directions

Step 1
Preheat oven to 350°.

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Step 2
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.
Step 3
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.
Step 4
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.

Chef's Notes

Check your local supermarket for small disposable loaf pans; half-size loaves may be ideal for a bake sale. This recipe also makes 3 (3 1/2 x 5 1/2-inch) loaves; bake them for 50 minutes.

Nutrition Facts

Per Serving:

207 calories; calories from fat 22%; fat 5.2g; saturated fat 0.7g; mono fat 2.5g; poly fat 1.7g; protein 3.8g; carbohydrates 37.7g; fiber 1.4g; cholesterol 27mg; iron 1.9mg; sodium 165mg; calcium 94mg.

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seaside725

03/13/2014

I also used applesauce instead of the prune baby food. This was a good recipe and easy to make. I spread some cream cheese over my slice to give it more taste.

EllenDeller

11/21/2010

We just can't stop eating this! It's so moist and delicious. With coffee at midmorning, it's a snack. Would be great for kids with a glass of milk. On a plate with whipped topping after dinner, it's a dessert. It's also great in the lunchbox. My only change was to use 1/4 cup molasses and 1/4 cup cane syrup. Next time I might add a dash of cloves. The nuts and golden raisins are essential, and I might also add some chopped dates.

tjballowe

12/24/2009

This was the 2nd recipe I tried and was the better of the two. It has a nice mild flavor and was fairly moist (even with the wheat flour). I also added applesauce (since I did not have the prune baby food on hand) and roughly 1/4 tsp of orange flavor. It was pretty tasty! Oh,and it only needed ~53 minutes oven time, as opposed to 60min--so watch it closely so it doesnot turn out dry..

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Gingerbread Loaf

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Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (3)

All Reviews for Gingerbread Loaf

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Gingerbread Loaf

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (3)

All Reviews for Gingerbread Loaf