Healthy, tasty recipes presented by the
Orange County Extension Office
Enjoy this delicious, low - fat quick bread, which is also lower in sugar and carbohydrates because of the 1 ½ cups of carrots it contains! Substitute dried cranberries in place of the raisins for some holiday color! Perfect for holiday gift giving, or for Christmas brunch with a little low - fat cream cheese or unsweetened applesauce.
Directions:
Preheat oven to 350 degrees F. Lightly oil or spray with nonstick cooking spray a 9 inch by 5 inch loaf pan. Then, line the bottom of the pan with wax paper (the bottom only) and oil or spray. This will prevent the bread from sticking when you remove it from the pan. Stir together the first seven ingredients in a large mixing bowl. Make a well in the center of the dry mixture. In a separate small bowl, mix together the remaining ingredients. Add this mixture all at once to the well in the dry ingredients, stir just enough to moisten and evenly distribute the carrots and raisins. Turn into the prepared pan. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan. Scrape sides, remove from pan, and place on a wire rack. Allow to cool for about an hour on a wire rack.
You will need:
1 ½ cups of all - purpose flour, sifted ½ cup sugar
1 teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt 1 ½ teaspoons ground cinnamon ¼ teaspoon ground allspice 1 egg, beaten ½ cup water 2 tablespoons vegetable oil ½ teaspoon vanilla 1 ½ cups finely shredded carrots (about 3 medium or 15 baby carrots)
This recipe was taken from Keep the Beat: Heart Healthy Recipes from the National heart, Lung, and Blood institute, 2003.
Page 18 | December 2020
Made with FlippingBook Online newsletter