Harvest Bread

By carvalhohm

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

Details

Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 350º. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.

2 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.

1 Serving: Calories 180