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BUGSY BREADbugsy bread

Servings: 1-loaf or 16 servings (slices)


• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs, slightly beaten
• 1 2/3 cups whole-wheat flour
• 1 teaspoon baking soda
• 3 large or 4 small finely grated carrots, enough for 1½ cups
• 1/4 teaspoon salt
• 3/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/2 cup raisins
• 1/2 cup pecans, chopped - optional

Preheat oven to 350°F.

Lightly grease bottom only of one 8½ x 4½-inch loaf pan.

In a large bowl, beat brown sugar, granulated sugar and oil for one minute, scrape bowl. Add eggs one at a time, beating well after each addition. Sift together whole-wheat flour, soda, salt, nutmeg, and cinnamon. Stir into bowl mixture just until dry ingredients are moistened. Fold in carrots, raisins and pecans.

Pour batter into prepared pan. Bake for 60 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes; remove from pan. Cool completely on wire rack.

One, 1-ounce serving provides approximately: 215 calories, 4 g protein, 28 g carbohydrates, 3 g fiber, 10 g fat (3 g saturated), 30 mg cholesterol, 13 mcg folate, 1 mg iron, 131 mg sodium.

Recipe courtesy of the Wheat Foods Council

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