Carrot-raisin Bread

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

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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