Apple Rum Bread
Source of Recipe
Cooking Light Magazine
Yield: 16 servings.
1/4 cup margarine, softened
1 cup firmly packed brown sugar
1/2 cup egg substitute
1/4 cup dark rum
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granny smith apple, (2) coarsely shredded and peeled
1/2 cup raisins
1/4 cup chopped walnuts
1 vegetable cooking spray
Cream margarine, and gradually add the sugar, beating at medium speed of a mixer until light and fluffy (about 5 minutes). Add egg substitute, and beat until well-blended. Add rum; beat well.
Combine flour and the next 3 ingredients. Add to creamed mixture; beat well. Stir in shredded apple and next 2 ingredients.
Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let
cool completely on wire rack.
Per serving: 167 Calories; 4g Fat (23% calories from fat); 3g Protein; 29g Carbohydrate; 0mg Cholesterol; 183mg Sodium
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