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."

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 degrees F)
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

Preheat oven to 350 degrees F.

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 degrees F for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaf in pan on a wire rack.

Yield: 16 servings (serving size: 1 slice)
Source: Cooking Light, May 2006