Gingerbread Loaf

By contessawannabe

Ingredients

• 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

Details

Servings 16

Preparation

Step 1

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.