Carrot Bread

Name: Carrot Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf (10 slices).
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

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.

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 8x4-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.

Nutrition Facts

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

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

Reviews

Click stars to rate

Average Rating:

ellenstoh

Jan 28, 2010

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.