Cinnamon Carrot Bread (low fat)
From The American Institute for Cancer Research

1 cup raisins
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1 tsp. each baking soda and baking powder
1/4 tsp. salt
1 egg
3 Tbsp. vegetable oil
3/4 cup low-fat yogurt
1/2 cup packed brown sugar
1 tsp. vanilla
1 cup finely shredded carrots

Topping:

1 Tbsp. rolled oats
1 Tbsp. oat bran

Pour boiling water over the raisins and let them stand for 5 minutes; drain thoroughly. Meanwhile, combine the all-purpose and whole wheat flours, cinnamon, ginger, nutmeg, baking soda, baking powder, salt and raisins; set aside.
In a large bowl, beat the egg until fluffy; beat in the oil. Mix in the yogurt, sugar and vanilla; stir in the carrot. Add the flour mixture and stir until it is well combined. Pour the batter into a greased or wax paper-lined 8- x 4-inch loaf pan.

Topping:
Combine rolled oats and oat bran; sprinkle over the batter. Bake in a 350 degree F oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread stand for 5 minutes. Remove the loaf from the pan and let cool before slicing.

Each of the 13 slices contains 166 calories and 4 grams of fat.