|
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
|
