|
This tasty
bread is low in saturated fat and cholesterol, thanks to the small amount
of oil and eggs used.
Ingredients:
|
1½ C. sifted
all-purpose flour |
½ C. sugar |
|
1 t. baking powder |
¼ t. baking soda |
|
½ t. salt |
1½ C. finely shredded
carrots |
|
1½ t. ground cinnamon |
¼ C. chopped pecans
www.pecan.com |
|
¼ t. ground allspice |
¼ C. golden raisins |
|
1 egg, beaten |
½ C. water |
|
2 T. vegetable oil |
½ t. vanilla |
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Preheat oven to 350° F degrees.
Lightly oil a 9x5x3-inch loaf pan.
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Stir together dry ingredients in
large 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 wire rack before slicing.
YIELD:
One loaf
SERVING SIZE: 1/2-inch slice
NUTRITION ANALYSIS PER SERVING:
Calories, 99; Total fat, 3 grams; Saturated fat, less than 1 gram;
Cholesterol, 12 milligrams;
Sodium, 97 milligrams |
