Carrot-raisin Bread
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
This tasty bread is low in saturated fat and cholesterol, thanks to the small amount of oil and egg used.
Nutrition Facts
| Serving Size | ½ inch slice |
| Calories | 99 |
| Total Fat | 3 g |
| Saturated Fat | less than 1 g |
| Cholesterol | 12 mg |
| Sodium | 97 mg |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| All-purpose flour, sifted | 1 ½ cups |
| Sugar | ½ cup |
| Baking powder | 1 teaspoon |
| Baking soda | ¼ teaspoon |
| Salt | ½ teaspoon |
| Ground cinnamon | 1 ½ teaspoons |
| Ground allspice | ¼ teaspoon |
| Egg, beaten | 1 |
| Water | ½ cup |
| Vegetable oil | 2 tablespoons |
| Vanilla | ½ teaspoon |
| Carrots, finely shredded | 1 ½ cups |
| Chopped pecans | ¼ cup |
| Golden raisins | ¼ cup |
- Directions
- Preheat oven to 350ºF. Lightly oil a 9 x 5 x 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.
