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Monday, April 14, 2014

Glorious Carrot Pineapple Quick Bread

Glorious Carrot Pineapple Quick Bread

Here’s an impressive and delicious bread that’s as moist and luscious as any I’ve ever tested! Keep one of these on hand although the holiday season, and you’re always ready for guests.

(Serves 8)

1 ½ cups reduced – fat biscuit baking mix
¾ cup SPLENDA Granular
1 teaspoon baking powder
½ teaspoon ground cinnamon
1 cup grated carrots
¼ cup seedless raisins
¼ cup chopped walnuts
14 ( 8-ounce) can crushed p0ineaplle, packed in fruit juice, undrained
¼ cup no – fat sour cream
1 egg, or equivalent in egg substitute
1 ½ teaspoons vanilla extract

Preheat oven to 350 degrees. Spray  a  9-by-5-inch loaf pan with butter flavored cooking spray. In a large bowl, combine baking mix, SPLENDA , baking powder, baking soda, and cinnamon. Stir in carrots , raisins, and walnuts. In  a medium bowl, combine undrained pineapple, sour cream , egg and vanilla extract. Add pineapple mixture to baking ix mixture. Mix gently just to combine. Evenly spread batter not prepared loaf pan. Bake for 35 to 40 minutes. Or until a toothpick inserted in center in center comes out clean. Place loaf pan on a wire rack and let sweet for 10 minutes. Remove bread from pan and continue cooling on wire rack. Cut into 8 slices.

Each serving equals

HE: 1 Bread * ½ Fruit * ¼ Protein * ¼ Fat *
¼ VEGETABLE * 16 Optional Calories
172 Calories * 4 gm Fat * 4 gm protein *
]30 gm Carbohydrate * 503 mg Sodium *
86 mg Calcium * 1 gm Fiber

DIABETIC EXCHANAGES: 1 ½ Starch * ½ Fruit * ½ Fat

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