Carrot And Spice Quickbread
.
Yield
8 servingsPrep
10 minCook
45 minReady
65 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
sifted |
|
| 1 | cup |
whole-wheat flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
ginger
ground |
|
| ⅓ | cup |
long grain and wild rice blend
fat-free buttery, softened to room temperature |
* |
| ¼ | cup |
brown sugar
firmly packed |
*
|
| 2 | tablespoons |
brown sugar
firmly packed |
|
| ⅓ | 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 |
oranges
rind, grated |
|
| 1 ½ | cups |
carrots
shredded |
|
| 2 | tablespoons |
golden raisins
|
|
| 1 | tablespoon |
walnuts
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
sifted |
|
| 237 | ml |
whole-wheat flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
ginger
ground |
|
| 79 | ml |
long grain and wild rice blend
fat-free buttery, softened to room temperature |
* |
| 59 | ml |
brown sugar
firmly packed |
*
|
| 3E+1 | ml |
brown sugar
firmly packed |
|
| 79 | ml |
milk, skim
|
|
| 3E+1 | ml |
orange juice
unsweetened |
|
| 1 | x |
egg substitute, powdered
equivalent to 1 egg, or 2 egg whites, beaten |
* |
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
oranges
rind, grated |
|
| 355 | ml |
carrots
shredded |
|
| 3E+1 | ml |
golden raisins
|
|
| 15 | ml |
walnuts
finely chopped |
|
Directions
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 2½-by-2½-by-2½-inch loaf pan coated with cooking spray.
Bake at 375℉ (190℃) 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.
