Mini Gingerbread Raisin Loaves

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup 1% low-fat milk
1/2 cup molasses
1/4 cup canola oil
2 large eggs
3/4 cup light brown sugar, packed
1/2 to 3/4 cup baking raisins

Preheat the oven to 350 degrees F. Spray the loaf pans with nonstick spray and set aside. In a large mixing bowl, combine the flour, baking powder, baking soda, ginger, salt, cloves, cinnamon, and nutmeg. In a small bowl, combine the milk, molasses, oil, eggs, brown sugar, and raisins until well blended. Add the wet ingredients to the large mixing bowl. Stir until just combined. Pour the batter equally into the loaf pans. (For the mini loaves, do not fill the pan more than half full or it will spill over in the oven.) Add a few extra raisins on the top of each loaf and press them slightly into the batter. (I do this because the batter is very thin and a lot of raisins sink to the bottom.)

If you are baking two 8 x 4 loaves, it will take about 45 - 50 minutes at 350 degrees F or until a toothpick comes out dry. If you’re making 5 mini loaves, start testing it with a toothpick around 25 - 30 minutes. Remove the loaves from the pans and cool on a wire rack.

Gift-giving

When the bread is completely cooled, place them back into clean mini loaf pans and wrap in cellophane with a bow.

Freezing Directions

When the bread is completely cooled, wrap in plastic wrap and place in a labeled freezer bag. Freeze up to 2 months.