Carrot And Spice Quickbread

65 minutes Prep: 10 minutes Cook: 45 minutes

122 calories per serving view nutrition facts

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1/2	cup	flour, all-purpose	sifted
1	cup	whole wheat flour
2	teaspoons	baking powder
1/2	teaspoon	baking soda
1/2	teaspoon	cinnamon, ground
1/4	teaspoon	ginger	ground
1/3	cup	long grain and wild rice blend	fat-free buttery, softened to room temperature
1/4	cup	brown sugar	firmly packed
2	tablespoons	brown sugar	firmly packed
1/3	cup	milk, skim
2	tablespoons	orange juice	unsweetened
1	x	egg substitute, powdered	equivalent to 1 egg, or 2 egg whites, beaten
1	teaspoon	vanilla extract
1	teaspoon	orange	rind, grated
1 1/2	cups	carrots	shredded
2	tablespoons	golden raisins
1	tablespoon	walnuts	finely chopped

Combine first 6 ingredients in a small bowl.

Set aside.

Using a mixer, or stirring vigorously by hand, cream buttery blend in a good-sized mixing bowl.

Gradually add sugar, beating well.

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 2 1/2-by-4 1/2-by-8 1/2-inch loaf pan coated with cooking spray.

Bake at 375 F 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.

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Serving Size 69g

Amount per Serving

Calories 122 7% of calories from fat