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    Cinnamon Carrot Bread


    Source of Recipe


    Internet

    List of Ingredients




    1 cup raisins
    3/4 cup all-purpose flour
    3/4 cup whole-wheat flour
    2 tsp. cinnamon
    1 tsp. ground ginger
    1/2 tsp. nutmeg
    1 tsp. each baking soda and baking powder
    1/4 tsp. salt
    1 egg
    3 Tbsp. vegetable oil
    3/4 cup low-fat yogurt
    1/2 cup packed brown sugar
    1 tsp. vanilla
    1 cup finely shredded carrots

    Topping:

    1 Tbsp. rolled oats
    1 Tbsp. oat bran

    Pour boiling water over the raisins and let them stand for 5 minutes; drain thoroughly. Meanwhile, combine the all-purpose and whole wheat flours, cinnamon, ginger, nutmeg, baking soda, baking powder, salt and raisins; set aside.
    In a large bowl, beat the egg until fluffy; beat in the oil. Mix in the yogurt, sugar and vanilla; stir in the carrot. Add the flour mixture and stir until it is well combined. Pour the batter into a greased or wax paper-lined 8- x 4-inch loaf pan.

    Topping:
    Combine rolled oats and oat bran; sprinkle over the batter. Bake in a 350 degree F oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread stand for 5 minutes. Remove the loaf from the pan and let cool before slicing.

    Each of the 13 slices contains 166 calories and 4 grams of fat.

    Recipe




 

 

 


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