Carrot and spice quick bread

Ingredients

• 1/2 cup sifted all-purpose flour
• 1 cup whole-wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/3 cup canola oil
• 1/4 cup, plus 2 tablespoons, firmly packed brown sugar
• 1/3 cup skim milk
• 2 tablespoons unsweetened orange juice
• 2 egg whites, or egg substitute equivalent to 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon grated orange rind
• 1 1/2 cups shredded carrots
• 2 tablespoons golden raisins
• 1 tablespoon finely chopped walnuts

Directions

Heat oven to 375 F. Spray 2 1/2-by-4 1/2-by-8 1/2-inch loaf pan with cooking spray.

In a small bowl, combine first 6 dry ingredients. Set aside.

Using a mixer, or stirring vigorously by hand, cream oil and sugar in a large bowl. 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 loaf pan. Bake 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.

Serving Information

Serves 17

Nutritional analysis per serving

Calories: 102
Total carbohydrate: 13 g
Cholesterol: Trace
Dietary fiber: 1 g
Monounsaturated fat: 3 g
Protein: 2 g
Saturated fat: 0.5 g
Serving size: 1/2-inch slice
Sodium: 108 mg
Total fat: 5 g

DASH Eating Plan Servings

Fats and oils: 1
Grains and grain products: 1

Diabetes Meal Plan Choices

Fats: 1
Starches: 1

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 1
Fats: 1