GINGERBREAD LOAF

By bjnelson55

A nice holiday bread made into individual loaves and wrapped nicely for teacher's gifts or hostess gifts.

Ingredients

• Batter:
• 13/4 cups all-purpose flour
• 3/4 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 cup buttermilk, chilled
• 3/4 cup firmly packed dark brown sugar
• 1/2 cup light or dark molasses
• 1/4 cup vegetable oil
• 3 tablespoons commercial applesauce
• 2 large eggs
• 1/2 cup golden raisins
• Topping:
• 2 tablespoons walnuts, finely chopped

Preparation

Step 1

Preheat oven to 350 degrees F. Lightly grease and flour one 9x5 inch loaf pan. Or, lightly grease pan, then line with parchment paper.

In a medium bowl, sift together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ginger, cardamom, cinnamon, and nutmeg. Set aside.

In a large bowl, combine buttermilk, brown sugar, molasses, oil, applesauce, and eggs; whisk together until well blended. Add flour mixture; stir just until blended. Stir in raisins.

Topping: Pour batter in the loaf pan. Sprinkle walnuts on top, down the center of the loaf.

Bake 60 minutes or until a toothpick inserted in the center comes out clean.

Remove pan from oven and let cool about 15 minutes.

Grabbing the top edges of the parchment paper, lift bread from loaf pans and place on wire racks to finish cooling.

Remove parchment paper and discard.