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Carrot-raisin Bread

June 10, 2008 - 7:30am
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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 Size½ inch slice
Total Fat3 g
Saturated Fatless than 1 g
Cholesterol12 mg
Sodium97 mg

Ingredients and Preparation

All-purpose flour, sifted1 ½ cups
Sugar½ cup
Baking powder1 teaspoon
Baking soda¼ teaspoon
Salt½ teaspoon
Ground cinnamon1 ½ teaspoons  
Ground allspice¼ teaspoon
Egg, beaten1
Water½ cup
Vegetable oil2 tablespoons
Vanilla½ teaspoon
Carrots, finely shredded 1 ½ cups
Chopped pecans¼ cup
Golden raisins¼ cup
  1. Directions
  2. Preheat oven to 350ºF. Lightly oil a 9 x 5 x 3 inch loaf pan.
  3. Stir together dry ingredients in large mixing bowl. Make a well in center of dry mixture.
  4. 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.
  5. Turn into prepared pan. Bake for 50 minutes or until toothpick inserted in center comes out clean.
  6. Cool 5 minutes in pan. Remove from pan and complete cooling on a wire rack before slicing.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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