CINNAMON CARROT BREAD
Cinnamon Carrot Bread has a spicy-sweet flavor
and a good supply of nutrients that makes it
a special breakfast treat or afternoon snack.
1 cup raisins
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1 tsp. each baking soda and baking powder
1/4 tsp. salt
1 egg
3 Tbsp. vegetable oil
3/4 cup low-fat yogurt
1/2 cup packed brown sugar
1 tsp. vanilla
1 cup finely shredded carrots
FOR THE TOPPING:
1 Tbsp. rolled oats
1 Tbsp. oat bran
Preheat oven to 350 degrees F.
Grease an 8x4-inch loaf pan (or line with
wax paper).
Pour boiling water over the raisins and
let them stand for 5 minutes; drain
thoroughly.
Meanwhile, combine the all-purpose and
whole wheat flours, cinnamon, ginger,
nutmeg, baking soda, baking powder, salt
and raisins; set aside.
In a large bowl, beat the egg until fluffy;
beat in the oil. Mix in the yogurt, sugar
and vanilla; stir in the carrot.
Add the flour mixture and stir until it is
well combined.
Pour the batter into the prepared loaf pan.
FOR THE TOPPING:
Combine rolled oats and oat bran; sprinkle
over the batter.
Bake in a 350 degree F oven for 50 to 55
minutes, or until a toothpick inserted into
the center comes out clean.
Let the bread stand for 5 minutes.
Remove the loaf from the pan and let cool
before slicing.
Each of the 13 slices contains 166 calories
and 4 grams of fat.
Low-fat quick breads have a slightly dry
texture that will tempt you to serve them
with a creamy spread like margarine or butter.
You can add moisture and flavor without fat,
by topping your bread with jam, fruit butters
or preserves.
For a richer-tasting low-fat spread combine:
1 cup of low-fat or fat-free cream cheese
2 tablespoons finely-shredded carrots
2 tablespoons finely-shredded radishes
1 tablespoon chopped green onions
1/8 teaspoon salt
1 small garlic clove, mashed
Source: the American Institute for Cancer Research
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