Title: Walnut Gingerbread
Categories: New, Text, Import
Yield: 1 Servings

2 1/2 c All-purpose flour
1 c Light molasses
1/2 c Sugar
1/2 c Margarine or butter (1
-stick); softened
1 1/2 ts Baking soda
1 ts Ground ginger
1 ts Ground cinnamon
1/2 ts Salt
1 lg Egg
1 1/2 c Walnuts; coarsely chopped

Yields: 2 loaves (8 servings each)

1. Preheat oven to 325 degrees F. Line two 8 1/2" by 4 1/2" loaf pans with
foil. 2. Into large bowl, measure all ingredients except walnuts; add 3/4
cup water. With mixer at low speed, beat ingredients until well blended,
constantly scraping bowl with rubber spatula. Increase speed to high; beat
2 minutes, occasionally scraping bowl. With spoon, stir in walnuts. 3. Pour
batter into pans. Bake 1 hour or until toothpick inserted in center of loaf
comes out clean, covering with foil during last 20 minutes to prevent
overbrowning. Cool loaves in pans on wire rack 10 minutes; remove from pans
and finish cooling on rack. Serve gingerbread with ham or turkey dinner, or
serve with coffee or tea for afternoon snack.

Recipe by: Good Housekeeping 1996

Posted to recipelu-digest Volume 01 Number 330 by ctlindab@mail1.nai.net on
Nov 30, 1997