Tuesday, November 13, 2007
Oh Yummmm...Gingerbread!
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...

Gingerbread Loaf
(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.


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posted by Sarena Shasteen - The Non-Dairy Queen @ 7:06 PM  
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Name:
Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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