Rum-apple bread

Yield: 16 Servings

Measure Ingredient
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
½ teaspoon Salt
1 cup Granny Smith apple, (2) coarsely shredded and peeled
½ cup Raisins
¼ cup Chopped walnuts
\N \N 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.

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