Side Dishes
Harvest Bread
Description
Betty Crocker's Heart Healthy Cookbook shares a recipe! Fruit, nuts and vegetable, all packed into one hearty quick bread! A great on-the-go breakfast made using pineapple, carrots, walnuts and raisins!
Ingredients:
- 1 can (8 ounces) crushed pineapple in juice, drained and juice reserved
- 1/4 cup fat-free cholesterol-free egg product or 1 egg
- 2 tablespoons canola or soybean oil
- 1 1/2 cups Gold Medal™ all-purpose flour
- 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 medium)
- 1 cup walnuts, chopped
Directions:
- Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, 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.
