Carrot Bread
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 195.2
- Total Fat: 1.7 g
- Cholesterol: 41.5 mg
- Sodium: 257.4 mg
- Total Carbs: 46.9 g
- Dietary Fiber: 3.0 g
- Protein: 5.5 g
View full nutritional breakdown of Carrot Bread calories by ingredient
Number of Servings: 9
Ingredients
-
1 cup all-purpose flour
1 cup whole wheat flour
2/3 cup packed brown sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. baking soda
1/4 tsp. salt
2 cups shredded carrots
2 beaten eggs
2/3 cup skim milk
1/3 cup unsweetened apple sauce
Directions
Preheat oven to 350 degrees. Spray 8x4x2-inch loaf pan or three 4 3/4x21/2x2-inch loaf pans with Pam; set aside.
In a bowl stir together flour, brown sugar, baking powder, cinnamon, nutmeg, soda and salt. In another bowl combine carrots, eggs, milk, and apple sauce; add to dry ingredients, stirring just until moistened.
Pour battere into prepared pan(s). Bake for 55 to 60 minutes for the large loaf pan or 30 to 35 minutes for the small loaf pans or until a toothpick inserted near center comes out clean (check the loaf 10 to 15 minutes before the end of baking time. If it is browing too quickly, cover loosely with foil). Cool in pan 10 minutes; remove and cool completely on a rack. Wrap in foil; store overnight before slicing. Store up to 3 days at room temperature or freeze up to 3 months.
Serving Size: makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user KACONLEY.
In a bowl stir together flour, brown sugar, baking powder, cinnamon, nutmeg, soda and salt. In another bowl combine carrots, eggs, milk, and apple sauce; add to dry ingredients, stirring just until moistened.
Pour battere into prepared pan(s). Bake for 55 to 60 minutes for the large loaf pan or 30 to 35 minutes for the small loaf pans or until a toothpick inserted near center comes out clean (check the loaf 10 to 15 minutes before the end of baking time. If it is browing too quickly, cover loosely with foil). Cool in pan 10 minutes; remove and cool completely on a rack. Wrap in foil; store overnight before slicing. Store up to 3 days at room temperature or freeze up to 3 months.
Serving Size: makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user KACONLEY.