Gingerbread Loaf Recipe

Name: Gingerbread Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (100u00b0 to 110u00b0); 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

Servings: persons

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 (100u00b0 to 110u00b0)
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

1
Preheat oven to 350u00b0.
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.
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.
4
Bake the loaf at 350u00b0 for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaf in pan on a wire rack.
5
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.

719

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Gingerbread Loaf falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Loaf

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