CARROT-RAISIN BREAD
This tasty bread is low in saturated fat and cholesterol, thanks to the small amount of oil and egg used.
| 1-1/2 C | sifted all-purpose flour |
| 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 | finely shredded carrots |
| 1/4 C | chopped pecans |
| 1/4 C | golden raisins |
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Preheat oven to 350º F. Lightly oil a 9x5x3 inch loaf pan.
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Stir together dry ingredients in large mixing bowl. Make a well in center of dry mixture.
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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.
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Turn into prepared pan. Bake for 50 minutes or until toothpick inserted in center comes out clean.
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Cool 5 minutes in pan. Remove from pan and complete cooling on a wire rack before slicing.
Yield: One loaf--Serving Size: 1/2-inch slice
Each serving provides:
Calories: 99
Total fat: 3 g
Saturated fat: less than 1 g
Cholesterol: 12 mg
Sodium: 97 mg