This tasty bread is low in saturated fat and cholesterol, thanks to the small amount of oil and egg used.
Nutrition Facts
| Serving Size | ½ inch slice |
| Calories | 99 |
| Total Fat | 3 g |
| Saturated Fat | less than 1 g |
| Cholesterol | 12 mg |
| Sodium | 97 mg |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| All-purpose flour, sifted | 1 ½ cups |
| Sugar | ½ cup |
| Baking powder | 1 teaspoon |
| Baking soda | ¼ teaspoon |
| Salt | ½ teaspoon |
| Ground cinnamon | 1 ½ teaspoons |
| Ground allspice | ¼ teaspoon |
| Egg, beaten | 1 |
| Water | ½ cup |
| Vegetable oil | 2 tablespoons |
| Vanilla | ½ teaspoon |
| Carrots, finely shredded | 1 ½ cups |
| Chopped pecans | ¼ cup |
| Golden raisins | ¼ cup |
Directions
- Preheat oven to 350ºF. Lightly oil a 9 x 5 x 3 inch loaf pan.
- Stir together dry ingredients in large mixing bowl. Make a well in center of dry mixture.
- In separate bowl, mix together remaining ingredients; add this mixture all at once to dry ingredients. Stir just enough to moisten and evenly distribute carrots.
- Turn into prepared pan. Bake for 50 minutes or until toothpick inserted in center comes out clean.
- Cool 5 minutes in pan. Remove from pan and complete cooling on a wire rack before slicing.