Carrot Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
3/4 cup non-fat yogurt1/2 cup brown sugar2 eggs1 teaspoon vanilla extract1 cup all purpose flour1 cup whole wheat flour1/2 cup oatmeal1 1/2 teaspoon baking soda1/2 teaspoon salt1 1/2 teaspoon ground cinnamon1/2 teaspoon nutmeg1 cup shredded fresh apples1/4 cup homemade apple sauce1 1/2 cup grated carrots1/2 chopped walnutssunflower seeds, chopped walnuts & dark brown sugar for sprinkling over top. optional
1. Preheat oven to 350 degrees F( 180c). Butter and flour loaf pan.
2.Stir together flour, oatmeal,baking soda, salt, cinnamon, nutmeg.
3.Lightly beat togetherthe yogurt & the sugar. Add eggs & vanilla. Mix well.
4.Add the flour mixutre slowly alternating with the apple sauce & apples. Mix just until blended. Do not over mix.
5. Stir in carrots & nuts. spoon mixture into the greased loaf. Sprinkle sunflower mixture over top if desired.
6. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan to wire rack & cool completely.
Serving Size: make 11 2 inch pieces
Number of Servings: 11
Recipe submitted by SparkPeople user NADAJAMI.
2.Stir together flour, oatmeal,baking soda, salt, cinnamon, nutmeg.
3.Lightly beat togetherthe yogurt & the sugar. Add eggs & vanilla. Mix well.
4.Add the flour mixutre slowly alternating with the apple sauce & apples. Mix just until blended. Do not over mix.
5. Stir in carrots & nuts. spoon mixture into the greased loaf. Sprinkle sunflower mixture over top if desired.
6. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan to wire rack & cool completely.
Serving Size: make 11 2 inch pieces
Number of Servings: 11
Recipe submitted by SparkPeople user NADAJAMI.
Nutritional Info Amount Per Serving
- Calories: 212.5
- Total Fat: 5.1 g
- Cholesterol: 25.0 mg
- Sodium: 312.5 mg
- Total Carbs: 42.0 g
- Dietary Fiber: 4.5 g
- Protein: 5.7 g
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