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 |
-
Preheat oven to 350º F. Lightly oil a 9x5x3 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.
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