Ginger Studded Molasses Bread

Second installment in the buttermilk project: ginger studded molasses bread.  Tastes like a ginger snap but in bread form.  Not only do I love the flavor this bread has, but I also love the batter.  It's so dark from the brown sugar and molasses and rich from the oil, eggs and buttermilk.  Stirring in those little ginger chips adds a surprising chew and a little punch to the taste buds, not to mention the spicy cinnamon, ginger and cloves.  You've got to make this bread.  Your home will be transformed to a gingerbread palace :)  I'm planning on having 2 slices for lunch with Greek yogurt (of course) and either a sliced banana or pineapple chunks.  Yum!  Is it lunchtime yet?!

Ginger-studded molasses bread

Source: Everybody likes sandwiches

1 c whole wheat flour
1 c all-purpose flour
1 t baking powder
1 t ground ginger
1 t cinnamon
1/4 t ground cloves
1/2 t salt
1/2 t baking soda
2 eggs
1/3 c packed brown sugar
1 c buttermilk
1/2 c blackstrap molasses
1/4 c canola oil
1/4 c candied ginger, diced
1/4 c raisins (optional)

Preheat oven to 350F. In a mixing bowl, combine the flours, spices, salt, baking powder and baking soda together. Set aside.  In another large bowl, mix the brown sugar, eggs, buttermilk, molasses and oil together. Beat in the flour mixture and then fold in the ginger and raisins.  Pour batter into a greased and floured bread tin and bake for 50 minutes, or until tester comes out clean.