Carrot-raisin loaf
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Carrot-raisin loaf
Last updated 6/12/2012 12:46:45 AM. Recipe ID 7178. Report a problem with this recipe.
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      Title: Carrot-raisin loaf
 Categories: Breads
      Yield: 1 Servings
      1 c  Whole-Wheat Four
      1 c  Unbleached All-Purpose
      1 ts Baking Soda
      2 ts Baking Powder
    1/2 ts Salt
    1/4 ts Ground Nutmeg
    1/2 ts Ground Cinnamon
      2 lg Eggs, Slightly Beaten
    1/3 c  Honey
      1 c  Lowfat Lemon Yogurt
      2 tb Canola Oil
    1/2 c  Shredded Carrots
    1/2 c  Chopped Raisins
  Preheat the oven to 325 degrees F. (165 degrees C.). Grease a 9 X
  5-inch loaf pan and set it aside.  In a large bowl, stir together the
  whole wheat flour, the unbleached flour, soda, baking powder, salt,
  nutmeg, and cinnamon. In a medium bowl combine the eggs, honey,
  yogurt and oil. Add to the dry mixture and stir until well blended.
  Stir in the carrots and raisins. Bake in the preheated oven for 45 to
  50 minutes or until a wooden pick inserted in the center comes out
  clean. Cool in the pan for 10 minutes and then turn out onto a
  cooling rack to finished cooling.
  Each slice contains:
                                  Tot   Sat. Cal. Prot. Carb. Fib. Fat
  Fat Chol  Sodium 173 5 G 32 G 2 G 4 G 1 G 36 Mg 236 Mg

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Recipe ID 7178 (Apr 03, 2005)

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