Friday, July 01, 2005

Chocolate Raspberry Ginger Bread

Chocolate Raspberry Ginger Bread(Adapted from BBCL)

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/3 cup dried chopped raspberries
1 cup unsweetened applesauce
1/4 cup soy milk
1/4 cup molasses
1/4 cup sugar
2 egg whites
2 tablespoons canola oil
1 teaspoon vanilla extract
1 teaspoon cider vinegar

Preheat oven to 350

In a large bowl, whisk together flours, cocoa, baking soda, ginger and cinnamon. Mix in raspberries.

In a medium bowl, whisk together apple sauce, soy milk, molasses, sugar, egg whites, oil, vanilla and cider vinegar. Add to dry mixture, stirring just until combined.

Spoon batter in an 8x4" loaf pan coated with cooking spray.

Bake for 40-50 minutes, until a toothpick placed in the center of the bread comes out almost clean with a few crumbs attached. Cool on a wire rack for 5 minutes and then remove from pan and cool completely.

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