Ginger Loaf With Apricot-Ricotta Spread

• 1/4 cup butter, softened
• 3/4 cup sugar
• 1/4 cup molasses
• 1 large egg
• 2 cups 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
• 1 cup ricotta cheese
• 1/2 cup finely chopped dried apricots
• 1/4 cup confectioners' sugar
• 1 teaspoon grated orange zest

1. 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.
2. Transfer to a greased and floured 9x5-in. loaf pan. Bake at 350u0b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine the cheese, apricots, confectioners' sugar and orange zest.
4. 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.

butter, sugar, molasses, egg, flour, ground ginger, salt, baking soda, ground cinnamon, ground cloves, milk, ricotta cheese, apricots, confectioners, orange zest

Taken from www.tasteofhome.com/recipes/ginger-loaf-with-apricot-ricotta-spread/ (may not work)