By Mayo Clinic Staff
Feb. 19, 2015
Quick breads are simple to make. This recipe uses fruits to sweeten it and carrots to give it a chewy texture.
In addition, the carrots makes this bread an excellent source of vitamin A.
Number of servings SERVES 17
1/2 cup sifted all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/3 cup trans fat-free margarine, softened to room temperature
1/4 cup, plus 2 tablespoons, firmly packed brown sugar
1/3 cup skim milk
2 tablespoons unsweetened orange juice
2 egg whites, or egg substitute equivalent to 1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon grated orange rind
1 1/2 cups shredded carrots
2 tablespoons golden raisins
1 tablespoon finely chopped walnuts
Heat oven to 375 F. Spray 2 1/2-by-4 1/2-by-8 1/2-inch loaf pan with cooking spray.
In a small bowl, combine first 6 dry ingredients. Set aside.
Using a mixer, or stirring vigorously by hand, cream margarine and sugar in a large bowl. Beat in milk, orange juice, egg, vanilla and orange rind. Stir in carrots, raisins and walnuts. Add reserved dry ingredients. Mix well.
Spoon batter into loaf pan. Bake for 45 minutes, or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and let cool completely on wire rack.
Nutritional analysis per serving
Serving size: 1/2-inch slice
- Total carbohydrate 15 g
- Dietary fiber 1 g
- Sodium 82 mg
- Saturated fat 1 g
- Total fat 5 g
- Trans fat 0 g
- Cholesterol trace
- Protein 2 g
- Monounsaturated fat 2 g
- Calories 110
- Added sugars 6 g
- Grains and grain products 1
- Fats and oils 1
This recipe is one of 400 recipes collected in the "Fix-It and Enjoy-It! Healthy Cookbook" published by Good Books.