Triple ginger loaf

Yield: 12 Servings

Measure Ingredient
1⅔ cup Unbleached all-purpose flour
1 teaspoon Ground ginger
1 teaspoon Ground cinnamon
1 teaspoon Baking soda
½ teaspoon Ground cardamom
½ teaspoon Salt
6 tablespoons Minced crystallized ginger (about 2 oz)
¼ cup Prune puree
¼ cup Applesauce
½ cup Packed brown sugar
½ cup Sugar
½ cup Egg substitute
2 tablespoons Grated fresh ginger
½ cup FF buttermilk

Date: Tue, 20 Feb 1996 10:09:25 -0500 (EST) From: Laurie Thompson <llt@...> The original version of this recipe came from Bon Appetit (and another food list!). I modified it to make it fatfree and it is wonderful! It is nicely gingery, chewy and moist. It is not low calorie with all that sugar, but makes a nice treat! from Bon Appetit (12/93). Makes one 8" loaf.

Preheat oven to 350F. Lightly spray a 8½ x 4 ½" loaf pan with non-stick spray. Sift first 6 ingredients into medium bowl. Mix in 3 Tabs crystallized ginger. Set aside. Beat prune puree and applesauce and both sugars in large bowl until light and fluffy. Beat in egg substitute. Mix in fresh ginger. Stir in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Transfer to prepared pan.

Sprinkle 3 Tabs crystallized ginger over batter; press lightly into batter.

Bake until tester inserted into center comes out clean, about 50 min. Cool in pan on rack 10 min. Turn out onto rack and cool completely. (Can be made one day ahead of serving. Cover; store at room temp.) FATFREE DIGEST V96 #50

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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