CARROT 'N SPICE QUICK BREAD
Fix-It And Enjoy-It! Healthy Cookbook
Phyllis Pellman Good
Tips: Read the whole recipe before beginning to cook.
Slicing fruit breads is always easier after chilling the loaf in the refrigerator overnight.
This bread is great with a hearty beef soup for fall, or with a cup of tea for a scrumptious morning snack.
Recipe: Sally Holzem, Schofield, WI
Makes 1 loaf; 1/2 slice per serving
Prep Time: 20 minutes
Baking Time: 45 minutes
Ingredients
• 1/2 cup sifted all-purpose flour
• 1 cup whole wheat flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/3 cup trans-fat-free buttery blend, softened to room temperature
• 1/4 cup, plus 2 Tbsp., firmly packed brown sugar
• 1/3 cup skim milk
• 2 Tbsp. unsweetened orange juice
• egg substitute equivalent to 1 egg, or 2 egg whites, beaten
• 1 tsp. vanilla extract
• 1 tsp. grated orange rind
• 1½ cups shredded carrots
• 2 Tbsp. golden raisins
• 1 Tbsp. finely chopped walnuts
Directions
1. Combine first 6 ingredients in a small bowl. Set aside.
2. Using a mixer, or stirring vigorously by hand, cream buttery blend in a good-sized mixing bowl.
3. Gradually add sugar, beating well.
4. Beat in milk, orange juice, egg, vanilla, and orange rind.
5. Stir in carrots, raisins, and walnuts.
6. Add reserved dry ingredients. Mix well.
7. Spoon batter into 2½ x 4½ x 8½ loaf pan coated with cooking spray.
8. Bake at 375° for 45 minutes, or until wooden pick inserted in center comes out clean.
9. Cool in pan 10 minutes. Remove from pan and let cool completely on wire rack.
Per Serving
Calories 103, Protein 2g, Carbohydrates 15g, Total Fat 4g, Saturated Fat 0.6g, Monounsaturated Fat 2g, Polyunsaturated Fat 1.4g, Cholesterol trace, Sodium 129mg, Fiber 1g
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