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Carrot Bread Recipe

This lovely moist quick bread from Connie Simon of Reed City, Michigan is flecked with crunchy walnuts and colorful shredded carrot. "For variety, I sometimes substitute a cup of shredded raw zucchini for the carrot or add a half cup of drained crushed pineapple," Connie says.

This recipe is:

Healthy

Diabetic Friendly

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Carrot Bread Recipe

Prep: 15 min. Bake: 50 min. + cooling

Yield: 10 Servings

15 50 65

Ingredients

1 cup sugar
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup unsweetened applesauce
1/2 cup egg substitute
1 teaspoon vanilla extract
1 cup shredded carrot
1/4 cup chopped walnuts

Directions

Coat an 8-in. x 4-in. loaf pan with cooking spray and dust with flour; set aside. In a bowl, combine the sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine the applesauce, egg substitute and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts.
Pour into prepared pan. Bake at 350° for 50-55 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (10 slices).

Nutritional Analysis: One slice equals 182 calories, 2 g fat (trace saturated fat), 0 cholesterol, 439 mg sodium, 38 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 vegetable.

Originally published as Carrot Bread in Light & Tasty August/September 2003, p21

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Carrot Bread

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(1-1) of 1 reviews

Reviewed on Jan. 28, 2010 by ellenstoh

This recipe is a winner. I double the recipe and make two loaves at once. It freezes very well. I did reduce the sugar to 3/4 cup because I don't like it too sweet.