Dietician's Tip: Quick breads are simple to make. This recipe uses fruits to sweeten it and carrots to give it a chewy texture. In addition, the carrots makes this bread an excellent source of vitamin A.
1/2 cup sifted all-purpose flour1 cup whole-wheat flour2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/3 cup trans fat-free margarine, softened to room temperature1/4 cup, plus 2 tablespoons, firmly packed brown sugar1/3 cup skim milk2 tablespoons unsweetened orange juice2 egg whites, or egg substitute equivalent to 1 egg, beaten1 teaspoon vanilla extract1 teaspoon grated orange rind1 1/2 cups shredded carrots2 tablespoons golden raisins1 tablespoon finely chopped walnuts
Heat oven to 375 F. Spray 2 1/2-by-4 1/2-by-8 1/2-inch loaf pan with cooking spray.
In a small bowl, combine first 6 dry ingredients. Set aside.
Using a mixer, or stirring vigorously by hand, cream margarine and sugar in a large bowl. Beat in milk, orange juice, egg, vanilla and orange rind. Stir in carrots, raisins and walnuts. Add reserved dry ingredients. Mix well.
Spoon batter into loaf pan. Bake for 45 minutes, or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and let cool completely on wire rack.
Nutritional analysis per serving
Serving size: 1/2-inch slice
- Calories 110
- Cholesterol trace
- Monounsaturated fat 2 g
- Saturated fat 1 g
- Sodium 82 mg
- Total carbohydrate 15 g
- Dietary fiber 1 g
- Protein 2 g
- Serving size 1/2-inch slice
- Total fat 5 g