Date-Nut-Carrot Bread (4 PTS) Recipe - Cooking Index
Date-Nut-Carrot Bread (4 PTS) Recipe - Cooking Index
| 3/4 cup | 177ml | Hot water |
| 1/2 cup | 73g / 2.6oz | Pitted dates - chopped |
| 1/2 cup | 80g / 2.8oz | Golden raisins |
| 1 cup | 110g / 3.9oz | Shredded carrot |
| 1/2 cup | 73g / 2.6oz | Coarsely chopped walnuts |
| 3 tablespoons | 45ml | Vegetable oil |
| 2 tablespoons | 30ml | Eggs (large) |
| 1 tablespoon | 15ml | Egg white (large) |
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1 tablespoon | 15ml | Baking powder |
| 1 1/2 teaspoons | 7.5ml | Ground cinnamon |
| 1/2 teaspoon | 2.5ml | Salt |
| Cooking spray |
1. Preheat oven to 350 degrees.
2. Combine water, dates, and raisins in a bowl; let stand 15 minutes.
Stir in carrot, walnuts, oil, eggs, and egg white. Combine flour,
sugar, baking powder, cinnamon, and salt in a large bowl. Add carrot
mixture to flour mixture, stirring just until moist. Spoon batter
into an 8 x 4-inch loaf pan coated with cooking spray.
3. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden
pick inserted in center comes out clean. Cool 10 minutes in pan on a
wire rack; remove from pan. Cool completely on wire rack. Yield: 16
servings (serving size: 1 slice).
NUTRITIONAL INFORMATION:
CALORIES 185 (28% from fat); FAT 5.7g (sat 0.9g, mono 1.5g, poly
2.9g); PROTEIN 3.9g; CARB 31.2g; FIBER 1.7g; CHOL 28mg; IRON 1.3mg;
SODIUM 88mg; CALC 68mg
Recipe Copyright (C) Cooking Light Magazine
Shared by: Carolann [email protected] Posted to: AllMagazineRecipes
MC Formatted by Mary [[email protected]]
Source:
Cooking Light Magazine Online
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.