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Ginger Loaf with Apricot-Ricotta Spread

 Ginger Loaf with Apricot-Ricotta Spread
These dainty tea sandwiches are wonderful for a ladies' luncheon or bridal shower. Bake the bread the day before to cut down on last-minute preparation. —Joyce Brantl, Victor, New York
32 ServingsPrep: 35 min. Bake: 40 min. + cooling

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3/4 cup 2% milk
  • SPREAD:
  • 1 cup ricotta cheese
  • 1/2 cup finely chopped dried apricots
  • 1/4 cup confectioners' sugar
  • 1 teaspoon grated orange peel

Directions

  • In a large bowl, cream the butter, sugar and molasses until light and
  • fluffy. Add egg; beat well. Combine the flour, ginger, salt, baking
  • soda, cinnamon and cloves; add to the creamed mixture alternately
  • with milk, beating well after each addition.
  • Transfer to a greased and floured 9-in. x 5-in. loaf pan. Bake at

2 of 2

Ginger Loaf with Apricot-Ricotta Spread (continued)

Directions (continued)

  • 350° for 40-45 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from pan
  • to a wire rack to cool completely.
  • In a small bowl, combine the cheese, apricots, confectioners' sugar
  • and orange peel.
  • Cut edges off of loaf and cut into 16 slices. Spread 2 tablespoonfuls
  • spread over each of eight bread slices; top with remaining bread.
  • Cut each sandwich into four 1-in.-wide strips. Yield: 32 tea
  • sandwiches.
Nutritional Facts: 1 sandwich equals 92 calories, 3 g fat (2 g saturated fat), 14 mg cholesterol, 130 mg sodium, 16 g carbohydrate, trace fiber, 2 g protein.