Spicy Gingerbread Loaf Cake
cup whole wheat flour
cup all-purpose flour
teaspoon baking soda
teaspoon ground ginger
teaspoon ground cloves
cup firmly packed brown sugar
cup vegetable oil
large egg or ¼ cup egg substitutes
cup baby prunes
cup baby squash or carrots
cup nonfat plain yogurt
teaspoons vanilla extract
oven to 375 degrees. Coat a 9x5-inch loaf pan with cooking spray.
medium bowl whisk together the whole wheat and all-purpose flours, baking soda,
ginger, cinnamon, cloves and allspice. Set aside.
large mixing bowl beat together the brown sugar, oil and egg until smooth. Beat
in the prunes, carrots, yogurt, molasses and vanilla extract. Add the flour
mixture and mix until smooth. Do not overmix.
the batter into the loaf pan. Smooth the top. Bake for 45 minutes or until a
toothpick inserted in the center comes out clean. Cool for 5 minutes in the
pan. Turn the cake out onto a rack to cool completely. Makes 8-10 slices.