Carrot spice bread Recipe

 
                          Carrot Spice Bread 
 
 Recipe By     : The Mormon Diet Cookbook
 Serving Size  : 12   Preparation Time :1:30
 Categories    : Breads                           Desserts
                 Fruit                            Low Fat
                 Eat-Lf Mailing List
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      C             Flour -- whole wheat
    1 1/4  C             Oatmeal -- PLUS
    3      Tbsp          Oatmeal -- quick or
                         Old Fashioned
      1/2  C             Brown Sugar
      1/2  C             Dates -- chopped or raisins
    4      Tsp           Baking Powder
      1/2  Tsp           Baking Soda
      1/2  Tsp           Cinnamon
      1/4  Tsp           Ginger -- optional
      1/8  Tsp           Cloves -- optional
      1/4  Tsp           Salt -- optional
      1/2  C             Apple Juice, Frozen Concentrate -- thawed
    2      Tbsp          Applesauce
      1/4  C             Corn Syrup
      1/4  C             Water
    4                    Egg Whites -- or 1 T egg replacer
                          -- mixed in 1/4 C +
                          -- 2 T water
    1      C             Carrots -- shred, about 2 med
 
 Heat oven to 350 deg F.
 
 Spray an 8 x 4 or 9 x 5" loaf pan with nonstick spray.
 
 In a med. bowl, combine dry ingredients except 3 T oats; mix well.
 
 Add liquid ingredients that have been combined in a sm bowl; mix just until
 moistened.
 
 Fold in carrots.  Spread evenly in prepared pan.
 
 Sprinkle with remaining 3 T oatmeal.
 
 Bake 1 hr and 10 min, or until it tests done.  Cool 10 min; remove from pan.
 
 Cool completely.  Store tightly covered.
 
 This is REALLY good!!!
 
 PREP TIME:  20 min.
 BAKING TIME:  1 hr. and 10 min.
 SERVINGS:  1 loaf - 12 slices each
 
 Entered into MasterCook II and tested for you by Reggie Dwork
 
 
 
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 NOTES : Cal  206.1
 Fat  0.9 g
 Carbs  45.5 g
 Protein  5.1 g
 Sodium  352 mg 
 Dietary Fiber  2 g
 CFF  3.8%