home | about | contact
recipes learning weight media Q&A books blog

Muffins and Bread














Carrot Raisin Bread


1 1/2 cups whole wheat flour
1/4 cup plus 2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon allspice
1 egg, beaten
1/2 cup water
1 tablespoon oil
1/2 teaspoon vanilla
12 ounces baby food carrots
3/4 cup raisins


Preheat oven to 350 F.

Lightly oil loaf pan. Stir together dry ingredients. In separate bowl, mix together remaining ingredients; add this mixture to dry mixture. Stir to moisten. Spoon into baking pan.

Bake 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan. Invert on wire rack for continued cooling.
Makes 16 slices.

Copyright 2002 Joan Salge Blake, MS, RD, LDN.

Nutrition Information Per Slice

Calories: 94
Fat: 1.5 g
Cholesterol: 13 mg
Dietary Fiber: 2 g