Carrot Raisin Bread

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Carrot Raisin Bread Recipe


This tasty bread is low in saturated fat and cholesterol, thanks to the small amount of oil and eggs used.

1-1/2 C
1/2 C
1 tsp
1/4 tsp
1/2 tsp
1-1/2 tsp
1/4 tsp
1
1/2 C
2 Tbsp
1/2 tsp
1-1/2 C
1/4 C
1/4 C
sifted all-purpose flour
sugar
baking powder
baking soda
salt
ground cinnamon
ground allspice
egg, beaten
water
vegetable oil
vanilla
finely shredded carrots
chopped pecans
golden raisins
 


  1. Preheat oven to 350º F. Lightly oil two 9x5-inch loaf pan.
  2. Stir together dry ingredients in large mixing bowl. Make a well in center of dry mixture.
  3. 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.
  4. Turn into prepared pan. Bake for 50 minutes or until toothpick inserted in center comes out clean.
  5. 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



Please feel free to modify these recipes for any dietary needs or special diets.


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