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Carrot Bread

By: Connie Simon

"This lovely moist quick bread from Connie Simon of Reed City, Michigan is flecked with crunchy walnuts and colorful shredded carrot. 'For variety, I sometimes substitute a cup of shredded raw zucchini for the carrot or add a half cup of drained crushed pineapple,' Connie says."

Rate/Review | Read Reviews (20)

Prep Time:
15 Min

Cook Time:
50 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

1 cup sugar
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup unsweetened applesauce
1/2 cup egg substitute
1 teaspoon vanilla extract
1 cup shredded carrot
1/4 cup chopped walnuts

Directions

Coat an 8-in. x 4-in. x 2-in. loaf pan with nonstick cooking spray and dust with flour; set aside. In a bowl, combine the sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine the applesauce, egg substitute and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts.
Pour into prepared pan. Bake at 350 degrees F for 50-55 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Footnotes

Nutritional Analysis: One slice equals 182 calories, 2 g fat (trace saturated fat), 0 cholesterol, 439 mg sodium, 38 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 vegetable.