|The weather is definitely getting more fall like, so I moved right into it with ease next to a nice warm loaf of gingerbread! I specifically wanted a loaf, not the kind you make in a square pan. This one totally fit the bill. It filled the house with such a warm smell and totally put me in the mood for cool weather! You can find the original version here. Here is what I did...
(adapted from CookingLight)
3/4 cups all-purpose flour
1 3/4 cup all purpose flour
3/4 cup white whole wheat flour
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
Dash of nutmeg
1 cup warm Light Plain Soy Milk (I microwaved it for 1 minute)
1/2 cup molasses (next time I will try a lighter kind)
1/4 cup canola oil
3 tablespoons apple butter
1/2 cup egg substitute
1/2 cup packed dark brown sugar
2 TBSP Splenda brown sugar blend
Preheat oven to 350°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, ginger, baking soda, salt, 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. Scrape batter into a 9 x 5-inch loaf pan coated with cooking spray, using a rubber spatula.
Bake the loaf at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool loaf in pan on a wire rack.
Labels: quick bread