* Exported from MasterCook *
Bread, Harvest
Recipe By :
Serving Size : 16 Preparation Time :0:15
Categories : Bread Bread-Bakers Mailing List
Fruit Nuts
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces crushed pineapple in juice -- (1 can),
drained and juice reserved
1 egg -- or 1/4C at-free cholesterol-free egg product
2 tablespoons canola oil
1 1/2 cups all-purpose flour -- Gold Medal preferred
3/4 cup packed brown sugar
1/2 cup raisins
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup shredded carrots -- (1 1/2 med)
1 cup walnuts -- chopped
Heat oven to 350F. Spray loaf pan, 8 1/2x4 1/2x2 1/2", with cooking
spray. Discard 3 tablespoons of the pineapple juice. Mix remaining
juice, pineapple, egg product and oil in medium bowl. Stir in
remaining ingredients until blended. Spread batter in pan.
Bake 50 to 55 minutes or until toothpick inserted in center comes out
clean. Cool 10 minutes. Remove from pan to wire rack. Cool
completely, about 1 hour, before slicing.
Description:
"A great on-the-go breakfast"
Source:
"Bettycrocker.com"
S(Internet address):
"<http://www.bettycrocker.com/recipes/harvest-bread/ee461768-6bc8-4f86-9718-dd77c30457be>"
Start to Finish Time:
"2:20"
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Per Serving (excluding unknown items): 174 Calories; 7g Fat (32.8%
calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber;
13mg Cholesterol; 149mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2
Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2014 - 0731