Gingerbread Loaf

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup canola oil 
• 0.8 cup brown sugar dark packed
• 2 large eggs lightly beaten
• 7.8 ounces flour all-purpose
• 0.5 cup golden raisins 
• 0.3 teaspoon ground cardamom 
• 0.3 teaspoon ground cinnamon 
• 1 teaspoon ground ginger 
• 1 cup warm milk 1% low-fat (100° to 110°)
• 0.5 cup blackstrap molasses 
• 1 Dash nutmeg 
• 3 tablespoons prune baby food 
• 0.3 teaspoon salt 
• 2 tablespoons walnuts finely chopped
• 3.3 ounces flour whole wheat

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• loaf pan
• spatula
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon all-purpose flour and whole wheat flour into dry measuring cups; level with a knife.
3. Combine flours, baking powder, ginger, baking soda, salt, cardamom, cinnamon, and nutmeg in a large bowl.
4. Combine milk and next 4 ingredients (through eggs) in a medium bowl, stirring with a whisk until blended.
5. Add sugar, stirring until well blended. Make a well in center of flour mixture.
6. 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.
7. Sprinkle walnuts in a 2 1/2-inch-wide strip down center of loaf.
8. 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.