I.,
---
Quick
Breads
Carrot Bread
1%
cu&375mu
aflgu~
2wKP
lcup(25omL)ve@Ibfeoif
%
WP
maw
=a-
1tewpoal(6mL)vM2laex&eol
1% cups (375mL)
carte
piece%
cut In
l-fncfb
(2&m)
Piems
Preheat oven
to350°F
(180%). Grease a 9 x 5 x3-inch (23 x 13 x 8om) loaf pan.
Sift flour, baking soda, cinnamon and salt into large mixer bowl. Set aside. Blender-
chop nuts. Add to dry ingredients. Put eggs, oil, sugar and vanilla extract into
Osterizer blender container. Cover and process at ON until smooth. Stop blender,
add carrot pieces, cover and process at ON until carrots are finely chopped.
Pour over dry ingredients and mix only until dry ingredients are moistened. Pour
into prepared pan and bake 1 hour or until toothpick comes out clean. Cool
5 minutes in pan, then turn out on cake rack and cool completely
Yield:
1
loaf
NUTRtllONAL INFORMATION PER SERVING
Servlngsize.
. . .
..%loaf
Fat
16.9g
Sodium
Calories 229
Cholesterol
23.7mg Protsin
‘57:
c&deny
Nut Bread
V/4
~7
(3OOmL) all-purpose
%
guuj2OOmL)
wide
heal
1%
s
(7mL) baking
%
teapoon
(2mL)
t&ing
soda
2sggwhtt
%
wp
(2OOmL) orange juice
*
cup
(50mL) vegetable oil
thinouterfindof%omnge
%
cup
(2OOmL) sugar
1
cup
(256mL)
cmnherrtes
?4
cup
(125mL) nufs
Preheat oven to 350°F (180°C). Grease a 9 x 5 x3-inch (23 x 13 x 8cm) loaf pan.
In a large mixer bowl combine flours, baking powder, baking soda and set aside.
Put egg whites, orange juice, oil, rind, and sugar into Osterizer blender container.
Cover and process at ON until rind is finely grated. Stop blender, add cranberries
and nuts. Cover and process 2 times at PULSE. Pour over dry ingredients and
.
mix only until dry ingredients are moistened. Pour into prepared pan and bake
50-55 minutes or until toothpick comes out clean.
Weld: 1 loaf
NUTRfllONAL INFORMATION
PER
SERVfNG
Servingsize.....
.%alosf
Fat 5g
Sodium
56.9mg
Calories
.134
Cholesterol Omg Protein 2.89
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