Carrot-raisin loaf
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Whole-Wheat Four |
| 1 | cup | Unbleached All-Purpose |
| Flour | ||
| 1 | teaspoon | Baking Soda |
| 2 | teaspoons | Baking Powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground Nutmeg |
| ½ | teaspoon | Ground Cinnamon |
| 2 | larges | Eggs, Slightly Beaten |
| ⅓ | cup | Honey |
| 1 | cup | Lowfat Lemon Yogurt |
| 2 | tablespoons | Canola Oil |
| ½ | cup | Shredded Carrots |
| ½ | cup | Chopped Raisins |
| Tot Sat. Cal. Prot. Carb. Fib. Fat | ||
Directions
Preheat the oven to 325 degrees F. (165 degrees C.). Grease a 9 X 5-inch loaf pan and set it aside. In a large bowl, stir together the whole wheat flour, the unbleached flour, soda, baking powder, salt, nutmeg, and cinnamon. In a medium bowl combine the eggs, honey, yogurt and oil. Add to the dry mixture and stir until well blended.
Stir in the carrots and raisins. Bake in the preheated oven for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes and then turn out onto a cooling rack to finished cooling.
Each slice contains:
Fat Chol Sodium 173 5 G 32 G 2 G 4 G 1 G 36 Mg 236 Mg