Harvest Bread

Fruit, nuts and vegetable, all packed into one hearty quick bread! A great on-the-go breakfast made using pineapple, carrots, walnuts and raisins!

Yield

1 loaf

Ingredients

1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
1/4 cup fat-free cholesterol-free egg product or 1 egg
2 tablespoons canola or soybean oil
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 cup raisins
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup shredded carrots (1 1/2 medium)
1 cup walnuts, chopped

Directions

Preheat oven to 350°F (177°C). Grease a 8 1/2 x 4 1/2-inch loaf pan with Pan Release or baking spray with flour. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in prepared pan.

Bake for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire cooling rack. Cool completely, about 1 hour, before slicing.

Estimated Time

1 Serving (1 Serving): Calories 180 (Calories from Fat 60), Total Fat 7 g (Saturated Fat 1/2 g, Trans Fat 0 g), Cholesterol 0 mg; Sodium 160 mg; Total Carbohydrate 27 g (Dietary Fiber 1 g, Sugars 15 g), Protein 3 g; Exchanges: 1 Starch; 1 Other Carbohydrate; 1 Fat; Carbohydrate Choices: 2

Nutritional Information

Calories 180: (Calories from Fat 60), Total Fat 7 g (Saturated Fat 1/2 g, Trans Fat 0 g), Cholesterol 0 mg; Sodium 160 mg; Total Carbohydrate 27 g (Dietary Fiber 1 g, Sugars 15 g), Protein 3 g; Exchanges: 1 Starch; 1 Other Carbohydrate; 1 Fat; Carbohydrate Choices: 2

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