Carrot-Raisin Bread
 This tasty bread is low in saturated fat and
cholesterol, thanks to the small amount of oil and egg used.
1-1/2 C sifted all-purpose flour
1/2 C sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1-1/2 tsp ground cinnamon
1/4 tsp ground allspice
One egg, beaten
1/2 C water
2 Tbsp vegetable oil
1/2 tsp vanilla
1-1/2 C finely shredded carrots
1/4 C chopped pecans
1/4 C golden raisins
1. Preheat oven to 350°F. Lightly oil a 9x5x3-inch loaf
pan.
2. Stir together dry ingredients in large mixing bowl. Make
a well in center of dry mixture.
3. In separate bowl, mix together remaining ingredients; add
this mixture all at once to dry ingredients. Stir just enough
to moisten and evenly distribute carrots.
4. Turn into prepared pan. Bake for 50 minutes or until toothpick
inserted in center comes out clean.
5. Cool 5 minutes in pan. Remove from pan and completely cool
on a wire rack before slicing.
YIELD: one loaf - SERVING SIZE:
1/2-inch slice
EACH SERVING PROVIDES: Calories: 99 - Total fat: 3 g - Saturated
fat: less than 1 g - Cholesterol: 12 mg - Sodium: 97 mg
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