Carrot-raisin Bread
This tasty bread is low in saturated fat and cholesterol, thanks to the small amount of oil and egg used.
Nutrition Facts
Serving Size | ½ inch slice |
Calories | 99 |
Total Fat | 3 g |
Saturated Fat | less than 1 g |
Cholesterol | 12 mg |
Sodium | 97 mg |
Ingredients and Preparation
Ingredients | Measures |
---|---|
All-purpose flour, sifted | 1 ½ cups |
Sugar | ½ cup |
Baking powder | 1 teaspoon |
Baking soda | ¼ teaspoon |
Salt | ½ teaspoon |
Ground cinnamon | 1 ½ teaspoons |
Ground allspice | ¼ teaspoon |
Egg, beaten | 1 |
Water | ½ cup |
Vegetable oil | 2 tablespoons |
Vanilla | ½ teaspoon |
Carrots, finely shredded | 1 ½ cups |
Chopped pecans | ¼ cup |
Golden raisins | ¼ cup |
- Directions
- Preheat oven to 350ºF. Lightly oil a 9 x 5 x 3 inch loaf pan.
- Stir together dry ingredients in large mixing bowl. Make a well in center of dry mixture.
- In separate bowl, mix together remaining ingredients; add this mixture all at once to dry ingredients. Stir just enough to moisten and evenly distribute carrots.
- Turn into prepared pan. Bake for 50 minutes or until toothpick inserted in center comes out clean.
- Cool 5 minutes in pan. Remove from pan and complete cooling on a wire rack before slicing.
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