This bread is crammed full of goodies and makes a really good alternative to cake or muffins. It's made with only 1/3 cup of canola oil, but isn't dry or dense at all, as some healthier recipes can be. You can also make it vegan if you wish (see below). It's good eaten on its own or you can spread it with fat-free cream cheese.
Avg. 4/51 voto
Tiempo de Prep:
American
Tiempo para Cocinar:
Raciónes:10
Ingredientes
1 cup (5oz, 141g) all-purpose flour
1 cup (5oz, 141g) wholemeal all-purpose flour
1 tsp ground cinnamon or 1/2 tsp cinnamon and 1/2 tsp nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup (7oz, 198g) light brown sugar
1/2 cup (125ml) 2% (semi-skimmed) milk *
1 egg or 1/4 cup (60ml) of Eggbeaters *
1/3 cup (80ml) canola oil
1 tsp vanilla extract
1 cups shredded carrots (two medium size carrots)
1/2 cup (2oz, 56g) sweetened dried cranberries
1/2 cup (2oz, 56g) walnuts
To make a vegan version replace the milk with 3/4 cup (185ml) plain or vanilla soy milk and omit the egg/Eggbeaters.
Direcciones
[]Preheat the oven to 350 degrees F (180 degrees C). Grease and line a 9 to 10 inch loaf pan with baking parchment (greaseproof paper).
In a bowl combine the flour, spices, baking powder and salt. In another bowl, combine the sugar, milk oil, vanilla and egg. Add the carrots, cranberries and walnuts.
Mix the dry ingredients into the wet and blend together. Pour into the prepared loaf pan.
Bake in the center of the oven for about an hour until a toothpick inserted into the loaf comes out clean. Cool for 15 minutes before removing from the pan, When cool spread with fat free cream cheese if you wish
Receta Carrot, Walnut and Cranberry Bread
American