Gingerbread (12 servings) 2 and 1/4 cups all-purpose flour 3 large eggs 1 cup sugar 1 cup buttermilk 1 cup vegetable oil 1 cup molasses 1/2 cup raisins 2 teaspoons cinnamon 2 teaspoons ground ginger 2 teaspoons ground cloves 2 teaspoons baking soda 1/2 teaspoon salt Preheat oven to 325 degrees F. Thoroughly grease two 9-inch bread pans (I use Crisco). In one bowl, combine the flour, salt, baking soda, and spices. In a second larger bowl, mix together the sugar, eggs, oil, and molasses. Add the flour mixture to the molasses mixture. Slowly add the buttermilk, mixing all until smooth. At the end, add the raisins and give the batter a couple more stirs to evenly distribute the raisins. Divide the batter evenly between the prepared bread pans and bake for 50 to 60 minutes. I do the old toothpick test after 50 minutes -- insert a tooth pick in the center of one of the loaves. If it comes out clean, the bread is done. If not, give it a couple more minutes. Enjoy! I made gingerbread toast for breakfast two days ago. It was very nice with a pad of margarine. What about Gingerbread French Toast? Mr Breakfast would like to thank PromQueen for this recipe. Recipe number 1157. Submitted 12/10/2003.