Gingerbread Loaf Recipe

Name: Gingerbread Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups all-purpose flour (about 7 3/4 oz); ¾ cup whole wheat flour (about 3 1/3 oz); 2 teaspoons baking powder; 1 teaspoon ground ginger; ½ teaspoon baking soda; ¼ teaspoon salt; ¼ teaspoon ground cardamom; ¼ teaspoon ground cinnamon; 1 dash nutmeg; 1 cup warm 1% low-fat milk (100 degrees-110 degrees); 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 raisin; 2 tablespoons finely chopped walnuts

Servings: persons

1 ¾ cups all-purpose flour (about 7 3/4 oz)
¾ cup whole wheat flour (about 3 1/3 oz)
2 teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
1 dash nutmeg
1 cup warm 1% low-fat milk (100 degrees-110 degrees)
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 raisin
2 tablespoons finely chopped walnuts

1
Preheat oven 350 degrees farenheit.
2
Spray 9x5-inch loaf pan with nonstick cooking spray.
3
Combine flours, baking powder, ginger, baking soda, salt, cardamom, cinnamon, and nutmeg in a large bowl.
4
Combine milk and next 4 ingredients in medium bowl, stirring with a whisk until blended.
5
Add sugar, stirring until well blended.
6
Make a well in center of flour mixture.
7
Add milk mixture to flour mixture; stir just until combined.
8
Stir in raisins.
9
Scrape batter into prepared loaf pan.
10
Sprinkle walnuts in a 2 1/2-inch-wide strip down center of loaf.
11
Bake the loaf at 350 for 1 hour or until a wooden pick inserted in center comes out clean.
12
Cool loaf in pan on a wire rack.

719

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 ¾ cups all-purpose flour (about 7 3/4 oz), ¾ cup whole wheat flour (about 3 1/3 oz), 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.

That's it — enjoy your meal!

Gingerbread Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions