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CARROT-RAISIN BREAD

You don’t need lots of oil and eggs to make a rich-tasting bread—as this recipe shows.
Yield: 2 loaves


1 1/2 C all-purpose flour, sifted
1/2 C sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground allspice
1 egg, beaten
1/2 C water
2 Tbsp vegetable oil
1/2 tsp vanilla
1 1/2 C carrots, finely shredded
1/4 C pecans, chopped
1/4 C golden raisins


1. Preheat oven to 350 °F. Lightly oil two, 9- by 5-inch loaf pans.
2. Stir together dry ingredients in large mixing bowl. Make well in center of dry mixture.
3. In separate bowl, mix together remaining ingredients. Add mixture all at once to dry ingredients. Stir just enough to moisten and evenly distribute carrots.
4. Turn into prepared pan. Bake for 50 minutes or until toothpick inserted in center comes out clean.
5. Cool for 5 minutes in pan. Remove from pan and complete cooling on wire rack before slicing.


Nutrition
Calories: 99
Total fat: 3 g
Saturated fat: less than 1 g
Cholesterol: 12 mg
Sodium: 97 mg
Total fiber: 1 g
Protein: 2 g
Carbohydrates: 17 g
Potassium: 69 mg

National Institutes of Health -  www.nih.gov
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