Quick Carrot Bread

Serve this treat with fat-free cream cheese in place of butter.

1 3/4 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1/2 cup crushed pineapple in juice
1/4 cup vegetable oil
2 egg whites, slightly beaten
1 tsp. almond extract
1/8 cup applesauce
2 cups shredded carrots
1/2 cup raisins
Preheat oven to 350 degrees. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt and cinnamon. In another bowl, stir together pineapple, oil, egg whites, almond extract and applesauce until blended. Make a well in the center of the dry ingredients; add pineapple mixture and stir until combined. Stir in carrots and raisins. Spray mini loaf pans with fat-free cooking spray. Spoon batter into pans and bake for 15 to 20 minutes or until cake tester, inserted into center, comes out clean. Place on wire rack and let cool. 
Makes 12 servings

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