Spicy Carrot Bread

Makes one loaf, (1/2-inch slice per serving)

1/2 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 tsp. ground ginger
1/3 cup trans fat-free butter blend
1/3 cup packed brown sugar
1/3 cup skim milk
2 T unsweetened orange juice
2 egg whites, beaten
1 teaspoon vanilla extract
1 teaspoon grated orange rind
1 1/2 cups shredded carrots
2 tablespoons golden raisins
1 T finely chopped walnuts

Combine first 6 ingredients in a small bowl. Set aside. Using a mixer, cream buttery blend in a good-sized mixing bowl. Gradually add sugar, beating well. 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 2-1/2" x 4-1/2" x 8-1/2" loaf pan coated with cooking spray.

Bake at 375° F 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.

Calories 103, Cholesterol trace, Protein 2 g, Sodium 129 mg, Carbohydrate 15 g, Fiber 1 g, Total fat 4 g, Potassium 107 mg, Saturated fat 0.6 g, Calcium 31, Monounsaturated fat 2 g

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