Tuesday, February 13, 2007

Carrot Raisin Bread

Carrot Raisin Bread
Adapted from Harriet Roth's Cholesterol Control Cookbook

Hands-on time: 10 minutes
Cooking time: 50-60 minutes

Makes 1 loaf

1 cup carrots, shredded
1/3 cup brown sugar (I used Splenda’s brown sugar)
1 tsp baking soda
¼ cup safflower or canola oil
½ cup frozen unsweete3ned apple juice concentrate
1 cup boiling water
3 large egg whites, slightly beaten
1 tbsp baking powder
1½ cups unbleached white flour
½ cup oat bran
1 cup whole wheat flour (they called for pastry but I didn’t pay attention and regular whole wheat flour worked just fine)
2/3 cup dark seeded raisins
½ cup chopped pecans

1. Pre heat the oven to 350°F/180°C and spray a 9x5 loaf pan with cooking spray.

2. Place the carrots, sugar, baking soda, oil, apple juice concentrate and boiling water into a bowl. Mix thoroughly and let cool (5 minutes).

3. In a separate bowl, combine the rest of the dry ingredients and mix well.

4. Once the carrot mixture is cooled, add the beaten eggs and then the dry ingredients. Mix well and pour the batter into the prepared loaf pan.

5. Bake for 50-60 minutes. Cool on a cake rack for 5 minutes, loosen, unmold and continue to cool on the rack.

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