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Heart Healthy Recipes - Carrot and Spick Quickbread

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• Broccoli Cheddar Bake
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• Beef Fajitas
• Chicken & Asparagun Tossed with Penne
• Curried Pork Tenderloin in Apple Cider
• Zucchini Lasagna
• Chicken Marsala
• Caribbean Casserole
• Pumpkin Pie
• Irish Brown Bread
• Carrot and Spick Quickbread
• Orange Dream
• Three-Grain Raspberry Muffins
• Apple Berry Cobbler
• Mini Cherry Pies
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Carrot and spick quickbread

By Mayo Clinic staff  |  Makes one loaf, (1/2-inch slice per serving)- About 17 slices per recipe

Ingredients:
½ cup sifted all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1/3 cup trans fat-free buttery blend, softened to room temperature
¼ cup, plus 2 tablespoons, firmly packed brown sugar
1/3 cup skim milk
2 tablespoons unsweetened orange juice
Egg substitute equivalent to 1 egg, or 2 egg whites, beaten
1 teaspoon vanilla extract
1 teaspoon grated orange rind
1 ½ cups shredded carrots
2 tablespoons golden raisins
1 tablespoon finely chopped walnuts

Directions:

  • Combine first 6 ingredients in a small bowl. Set aside. Using a mixer, or stirring vigorously by hand, cream buttery blend in a good-sized mixing bowl. Gradually add sugar, beating well. Beat in milk, orange juice, egg, vanilla and orange rind. Stir in carrots, raisins and walnuts. Add reserved dry ingredients. Mix well. Spoon batter into 2 ½- by- 4 ½- by 8 ½-inch loaf pan coated with cooking spray. Bake at 375°F for 45 minutes, or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and let cool completely on wire rack.

Nutritional Analysis:
(per serving or ½" slice)
Calories: 103 Cholesterol: trace
Protein: 2 g Sodium: 129 mg
Carbohydrate: 15 g Fiber: 1 g
Total fat: 4 g Potassium: 107 mg
Saturated fat: 0.6 g Calcium: 31 mg
Monounsaturated fat: 2 g
Diabetes Exchange:
1 carbohydrate serving