Carrot Bread made with baby food
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 cup white flour½ cup whole wheat flour¼ cup flaxseed, ground1 teaspoon baking powder and baking soda1 teaspoon nutmeg½ teaspoon ground cloves¼ teaspoon salt½ cup white sugar¼ cup brown sugar splenda (you can just reduce white sugar to ¾ cup and omit splenda)1/3 cup canola oil1 egg 1/3 cup egg substitute (or 2 eggs)1/3 cup applesauce1 cup carrot baby food (you can also use baby sweet potatoes)½ cup nuts, walnuts or pecans
Preheat oven to 350 degrees. Grease two 8x4” loaf pans, or two muffin tins.
In a large bowl sift together all dry ingredients. In a large bowl cream together sugar, oil, applesauce and carrots. Beat in egg/substitute. Blend this mixture to the flour mixture, stirring just to combine. Fold in the nuts. Scoop batter into loaf pans or muffin tins.
Bake in preheated oven for 50 to 55 min for bread, 35-40 min. for muffin, until a toothpick comes out clean. Cool in pan for 10 min, remove to wire rack.
20 servings
Serving Size: 20
Number of Servings: 20
Recipe submitted by SparkPeople user KHDOESMK.
In a large bowl sift together all dry ingredients. In a large bowl cream together sugar, oil, applesauce and carrots. Beat in egg/substitute. Blend this mixture to the flour mixture, stirring just to combine. Fold in the nuts. Scoop batter into loaf pans or muffin tins.
Bake in preheated oven for 50 to 55 min for bread, 35-40 min. for muffin, until a toothpick comes out clean. Cool in pan for 10 min, remove to wire rack.
20 servings
Serving Size: 20
Number of Servings: 20
Recipe submitted by SparkPeople user KHDOESMK.
Nutritional Info Amount Per Serving
- Calories: 103.1
- Total Fat: 2.9 g
- Cholesterol: 12.3 mg
- Sodium: 122.3 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 1.2 g
- Protein: 2.3 g
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