Yield: 16 Servings
|¼ cup||Margarine, softened|
|1 cup||Firmly packed brown sugar|
|½ cup||Egg substitute|
|¼ cup||Dark rum|
|1¾ cup||All-purpose flour|
|1 teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|1 cup||Granny Smith apple, (2) coarsely shredded and peeled|
|¼ cup||Chopped walnuts|
|Vegetable cooking spray|
Cream margarine, and gradually add the sugar, beating at medium speed of a mixer until light and fluffy (about 5 minutes). Add egg substitute, and beat until well-blended. Add rum; beat well.
Combine flour and the next 3 ingredients. Add to creamed mixture; beat well. Stir in shredded apple and next 2 ingredients.
Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack. Yield: 16 servings.
Per serving: 167 Calories; 4g Fat (23% calories from fat); 3g Protein; 29g Carbohydrate; 0mg Cholesterol; 183mg Sodium NOTES : After I found out I had high cholesterol, I started cooking healthier by taking recipes my family enjoys and creating lighter versions.
This bread was a hit. We eat it as a dessert or as a snack in the evening.
~- Diane T. Donnelly, Bronx, New York.
Recipe by: Cooking Light, Nov/Dec 1994, page 145 Posted to MC-Recipe Digest V1 #422 by igor@... on Jan 28, 1997.