Published On: Wed, Sep 25th, 2013

Carrot and spice quick bread

COOKS CORNERThis week we have a diabetic friendly recipe from the Mayo Clinic

Carrot and spice quick bread
By Mayo Clinic staff

Makes one loaf, (1/2-inch slice per serving) — about 17 slices per recipe
Ingredients
1/2 cup sifted all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/3 cup trans-fat-free buttery blend, softened to room temperature
1/4 cup, plus 2 tablespoons, firmly packed brown sugar or Splenda Brown Sugar
1/3 cup skim milk
2 tablespoons unsweetened orange juice
Egg substitute equivalent to 1 egg, or 2 egg whites, beaten
1 teaspoon vanilla extract
1 teaspoon grated orange rind
1 1/2 cups shredded carrots
2 tablespoons golden raisins
1 tablespoon finely chopped walnuts

Directions
Combine first 6 ingredients in a small bowl. Set aside. Using a mixer, or stirring vigorously by hand, cream buttery blend in a good-sized mixing bowl. Gradually add sugar, beating well. Beat in milk, orange juice, egg, vanilla and orange rind. Stir in carrots, raisins and walnuts. Add reserved dry ingredients. Mix well. Spoon batter into 2 1/2-by-4 1/2-by-8 1/2-inch loaf pan coated with cooking spray. Bake at 375 F for 45 minutes, or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and let cool completely on wire rack.

Nutritional analysis per serving (1/2 inch slice) About 17 slices per recipe.
Calories 103
Total fat 4 g.
Saturated fat 0.6 g.
Mono-unsaturated fat 2 g.
Cholesterol trace
Sodium 129 mg.
Total carbohydrate 15 g.
Dietary fiber 1 g.
Protein 2 g.