Carrot Bread made with baby food

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Nutritional Info
  • Servings Per Recipe: 20
  • 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

View full nutritional breakdown of Carrot Bread made with baby food calories by ingredient
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I modified a recipe to reduce the sugar and oil. You can make muffins instead of the loaves. I modified a recipe to reduce the sugar and oil. You can make muffins instead of the loaves.
Number of Servings: 20


    1 cup white flour
    cup whole wheat flour
    cup flaxseed, ground
    1 teaspoon baking powder and baking soda
    1 teaspoon nutmeg
    teaspoon ground cloves
    teaspoon salt
    cup white sugar
    cup brown sugar splenda (you can just reduce white sugar to cup and omit splenda)
    1/3 cup canola oil
    1 egg
    1/3 cup egg substitute (or 2 eggs)
    1/3 cup applesauce
    1 cup carrot baby food (you can also use baby sweet potatoes)
    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.

TAGS:  Snacks |

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