Carrot-raisin Loaf

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Title: CARROT-RAISIN LOAF
Categories: Breads
Yield: 1 servings

1 c Whole-Wheat Four
1 c Unbleached All-Purpose
Flour
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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