Gingerbread Loaf

This is from Cooking Light. It includes part all-purpose flour and part whole wheat flour, as well as prune baby food! That especially caught my eye, so I had to post it here to try later.

• Ready In: 1 hr 20 mins
• Serves: 16

Ingredients

• 1 3⁄4 cups all-purpose flour (about 7 3/4 oz)
• 3⁄4 cup whole wheat flour (about 3 1/3 oz)
• 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
• 1  dash nutmeg
• 1  cup  warm 1% low-fat milk (100 degrees-110 degrees)
• 1⁄2 cup molasses
• 1⁄4 cup canola oil
• 3  tablespoons prune baby food
• 2  large eggs, lightly beaten
• 3⁄4 cup  packed dark brown sugar
• 1⁄2 cup golden raisin
• 2  tablespoons  finely chopped walnuts

Directions

1. Preheat oven 350 degrees farenheit. Spray 9x5-inch loaf pan with nonstick cooking spray.
2. Combine flours, baking powder, ginger, baking soda, salt, cardamom, cinnamon, and nutmeg in a large bowl.
3. Combine milk and next 4 ingredients in medium bowl, stirring with a whisk until blended. Add sugar, stirring until well blended.
4. Make a well in center of flour mixture. Add milk mixture to flour mixture; stir just until combined. Stir in raisins.
5. Scrape batter into prepared loaf pan. Sprinkle walnuts in a 2 1/2-inch-wide strip down center of loaf.
6. 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.