3 c. all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp freshly grated ginger root
1/8 tsp ground cloves
2 eggs, beaten
2/3 c. dark molasses
2/3 c. canola oil
1/2 c. golden brown sugar, packed
1/2 c. milk
1 tsp vanilla
Preheat oven to 350. Grease 4 mini loaf pans.
Combine flour, baking powder, baking soda, cinnamon, ginger, cloves & fresh ginger in large mixing bowl. Make a well in center of flour mixture; set aside.
Combine egg, molasses, oil, brown sugar, milk & vanilla; stir thoroughly. Pour egg mixture all at once into dry ingredients. Stir just until moistened & most lumps have disappeared.
Divide batter into the prepared pans.
Bake for 25 minutes or until center tests clean. Remove from pans. Cool completely on wire racks. Wrap & store in refrigerator or freeze.