Breakfast Bread

1 1/3 cups whole-grain wheat flour
3 tablespoons oat bran
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/8 teaspoons ground cinnamon
1/2 teaspoon ground ginger
3 tablespoons non-fat yogurt
1/2 cup apple juice
1 1/8 teaspoons vanilla extract
1/2 teaspoon olive oil
1 1/2 tablespoons honey
Two egg whites
3 tablespoons grated carrots
1 1/2 tablespoons carob chips

Preheat oven to 350-degrees.

Sift together the wheat flour, oat bran, baking soda, baking powder, cinnamon and ginger. Set aside. (This can be done the night before and kept covered at room temperature.)

Mix the yogurt, apple juice, vanilla extract, oil, honey, egg whites and carrots in a separate bowl and blend together. Mix the dry ingredients into the wet ingredients. Add the carob chips and fold together until blended. Do not over-mix, this will toughen the bread.

Spray two small loaf pans with non-stick spray and fill each pan 3/4 full with batter.

Place on the center rack of the preheated oven and bake 45 minutes. The breads are done when a toothpick inserted into the center of a loaf comes out dry. Cool on a rack for 15 minutes. Slice each loaf into ten slices.


Recipe makes two small loaves.

Nutrition information per two slices:
Calories: 91
Total Fat: 1g
Saturated Fat: 1g
Carbohydrates: 18g
Protein: 3g
Cholesterol: 2mg
Sodium: 90mg
Fiber: 3g
Percent Calories from Fat: 10-percent