This molasses loaf is so rich and flavorful that you only need a tiny slice to satisfy, with a cup of tea or coffee. Now, let me stress: If you don’t like molasses, you won’t like it. Despite cardamom, cinnamon, and ginger all being on the ingredient list — and the fact that the original Cooking Light recipe was called “Gingerbread Loaf” — nutty-sweet molasses is without a doubt the predominant flavor. Next time I make it I’m going to try adding dried cranberries instead of raisins, or maybe crystallized ginger and orange zest.

Ingredients:
1 3/4 cups whole wheat flour flour
3/4 cup white flour
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
Dash of nutmeg
1 cup warm nonfat milk (100° to 110°)
1/2 cup molasses
1/4 cup oil of your choice
3 tablespoons prune baby food
2 large eggs, lightly beaten, or egg replacer
1/2 cup unpacked dark brown sugar
1/2 cup raisins
Cooking spray
2 tablespoons finely chopped walnuts

Preparation
Preheat oven to 350°.

Lightly spoon all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking powder, ginger, baking soda, salt, cardamom, 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. Stir in raisins. Scrape batter into a 9 x 5-inch loaf pan coated with cooking spray, using a rubber spatula. Sprinkle walnuts in a 2 1/2-inch-wide strip down center of loaf.

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.

Yields 16 servings (about 3/4 inch per slice).
Per slice: 183 calories, 4.8 grams of fat, 1.4 grams of fiber, and almost 2 grams of iron - thank you, molasses!