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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This lovely moist quick bread from Connie Simon of Reed City, Michigan is flecked with crunchy walnuts and colorful shredded carrot. For variety, I sometimes substitute a cup of shredded raw zucchini for the carrot or add a half cup of drained crushed pineapple, Connie says. Ingredients:
1 cup sugar |
1 cup king arthur unbleached all-purpose flour |
1/2 cup king arthur premium 100% whole wheat flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
3/4 cup unsweetened applesauce |
1/2 cup egg substitute |
1 teaspoon vanilla extract |
1 cup shredded carrot |
1/4 cup chopped walnuts |
Directions:
1. Coat an 8-in. x 4-in. loaf pan with cooking spray and dust with flour; set aside. In a bowl, combine the sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine the applesauce, egg substitute and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts.
2. Pour into prepared pan. Bake at 350° for 50-55 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (10 slices).
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