Gingerbread Loaf

This aromatic, spice-filled loaf cake is even more moist the next day, so it's well suited to make ahead for a bake sale. 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.

Yield: 16 servings (serving size: 1 slice)

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

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.

Nutritional Information

Calories:

207 (22% from fat)

Fat:

5.2g (sat 0.7g,mono 2.5g,poly 1.7g)

Protein:

3.8g

Carbohydrate:

37.7g

Fiber:

1.4g

Cholesterol:

27mg

Iron:

1.9mg

Sodium:

165mg

Calcium:

94mg