* Exported from MasterCook *
Bread, Lemony Carrot - Walnut Bread
Recipe By :
Serving Size : 16 Preparation Time :0:15
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Fatfree Nuts
Vegetables
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups Fiber One original bran cereal
1/2 cup sliced carrots -- drained, liquid reserved
1 teaspoon grated lemon peel
1/3 cup lemon juice
1/4 cup vegetable oil
2 eggs
2 2/3 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts
1 Heat oven to 350F. Grease bottom only of 9x5" loaf pan with
shortening or cooking spray. Place cereal in resealable food-storage
plastic bag; seal bag and crush with rolling pin or meat mallet (or
crush in food processor). Set aside.
2 In large bowl, mash cooked carrots with fork. With electric mixer
on low speed, beat in reserved carrot liquid, lemon peel, lemon
juice, oil and eggs until blended.
3 Beat in flour, sugar, baking powder, pumpkin pie spice, baking
soda and salt until blended. Stir in crushed cereal and walnuts.
Spoon batter into pan.
4 Bake about 1 hour 10 minutes or until toothpick inserted in center
comes out clean. Cool 15 minutes; remove from pan to cooling rack.
Cool completely, about 1 hour, before slicing.
Expert Tips
Grease only the bottoms of loaf pans for quick breads. Ungreased
sides allow the batter to cling while rising during baking, which
helps form a gently rounded top. If sides are greased, the edges of
the loaf may have ridges.
Source:
"Betty Crocker"
Start to Finish Time:
"2:40"
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PerServing (excluding unknown items): 179 Calories; 6g Fat (32.1%
calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber;
27mg Cholesterol; 144mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.