Carrot Raisin Bread
This tasty bread is low in saturated fat and cholesterol, thanks to the small amount of oil and egg used.
1½ cups all-purpose flour, sifted ½ cup sugar 1 tsp baking powder ¼ tsp baking soda ½ tsp salt 1½ tsp ground cinnamon ¼ tsp ground allspice 1 egg, beaten ½ cup water 2 Tbsp vegetable oil ½ tsp vanilla 1½ cups carrots, finely shredded ¼ cup pecans, chopped ¼ cup golden raisins |
- Preheat oven to 350º F. Lightly oil a 9- by 5- by 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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Yield: 1 loaf Serving size: ½-inch slice |
Each serving provides: Calories: 99 Total fat: 3 g Saturated fat: less than 1 g Cholesterol: 12 mg Sodium: 97 mg Fiber: 1 g Protein: 2 g Carbohydrate: 17 g Potassium: 69 mg |
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Reprinted with the permission of the Department of Health and Human Services.
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