Lemony Carrot Walnut Bread

Love carrot cake? Skip the frosting, and try a sweet and spicy loaf with a boost of high-fiber cereal.


one 9 x 5-inch loaf (16 slices)


1 1/2 cups Fiber One® original bran cereal
1 (14 1/2 ounce) can sliced carrots, drained, 1/2 cup liquid reserved
1 teaspoon grated lemon peel
1/3 cup lemon juice
1/4 cup vegetable oil
2 eggs
2 2/3 cups all-purpose flour
3/4 cup granulated (white) sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts


Preheat oven to 350°F (177°C). Grease bottom of a 9 x 5-inch loaf pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). Set aside.

In large bowl, mash carrots with fork. With electric mixer on low speed, beat in reserved carrot liquid, lemon peel, lemon juice, oil and eggs until blended.

Beat in flour, sugar, baking powder, pumpkin pie spice, baking soda and salt until blended. Stir in crushed cereal and walnuts. Spoon batter into prepared pan.

Bake about 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire cooling rack. Cool completely, about 1 hour, before slicing.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 1 hour 10 minutes
Cool Time: 1 hour 10 minutes

Additional Information

Grease only the bottoms of loaf pans for quick breads. Ungreased sides allow the batter to cling while rising during baking, which helps form a gently rounded top. If sides are greased, the edges of the loaf may have ridges.

Nutritional Information

Amount per serving (1 slice): Calories 210 (Calories from Fat 60), Total Fat 7 g (Saturated Fat 1 g, Trans Fat 0 g), Cholesterol 25 mg; Sodium 210 mg; Total Carbohydrate 32 g (Dietary Fiber 4 g, Sugars 10 g), Protein 4 g; Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 1 Fat; Carbohydrate Choices: 2

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