Studded with fruit and nuts, this quick bread makes a tasty holiday gift. Freeze today, then glaze before gifting.
For the glaze —
About ginger: Fresh ginger is sold by the piece called a finger. Look for firm pieces with tight skin—they are the freshest. Wrinkled ginger fingers are old, slightly green, and can taste a little moldy.
Preheat oven to 325°. Coat a glass loaf dish with nonstick spray.
Whisk together flour, salt, and baking soda in a large bowl; make a well in the center. Set dry ingredients aside.
Combine granulated sugar, oil, and eggs in a separate bowl; vigorously whisk until color lightens. Add applesauce, buttermilk, and gingerroot, stirring to combine.
Pour applesauce-egg mixture into well of dry ingredients; stir only until dry ingredients are moistened. Fold raisins and pecans into batter. Immediately pour batter into the prepared loaf dish.
Bake loaf until a skewer inserted into the center comes out clean, about 1 hour. Cool bread in the loaf dish on a rack for 10 minutes, then turn bread out of dish.
Cool bread on rack for 3 hours before glazing.
Whisk together powdered sugar, cream cheese, lemon juice, lemon zest, and salt for the glaze. Drizzle over loaf.
Thoroughly coat the pan with nonstick spray or butter, which will reduce sticking and make it easy to remove the baked loaf.
Combine the wet ingredients and dry ingredients separately, then mix them together to form a thick batter. Mix until just combined to avoid overworking the batter.
Immediately pour the batter into the prepared pan, using a spatula to guide the mixture into the pan.
% Daily Value*
Total Fat 11g 16%
Saturated Fat 2g 10%
Cholesterol 24mg 8%
Sodium 211mg 8%
Carbs 27g 9%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.