Carrot-raisin BreadEn Español (Spanish Version)
This tasty bread is low in saturated fat and cholesterol, thanks to the small amount of oil and egg used.
Serving Size½ inch sliceCalories
3 gSaturated Fatless than 1 gCholesterol
97 mgIngredientsMeasuresAll-purpose flour, sifted1 ½ cupsSugar½ cupBaking powder1 teaspoonBaking soda¼ teaspoonSalt½ teaspoonGround cinnamon1 ½ teaspoons Ground allspice¼ teaspoonEgg, beaten1Water½ cupVegetable oil2 tablespoonsVanilla½ teaspoonCarrots, finely shredded1 ½ cupsChopped pecans¼ cupGolden raisins¼ cupDirectionsPreheat 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.