Recipe: Cinnamon Carrot Bread (using whole wheat flour) and Low Fat Veggie Spread

CINNAMON CARROT BREAD

Cinnamon Carrot Bread has a spicy-sweet flavor and a good supply of nutrients that makes it a special breakfast treat or afternoon snack.

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
FOR THE TOPPING:
1 Tbsp. rolled oats
1 Tbsp. oat bran

Preheat oven to 350 degrees F. Grease an 8x4-inch loaf pan (or line with wax paper).

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 the prepared loaf pan.

FOR THE 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.

Low-fat quick breads have a slightly dry texture that will tempt you to serve them with a creamy spread like margarine or butter. You can add moisture and flavor without fat, by topping your bread with jam, fruit butters or preserves.

For a richer-tasting low-fat spread combine:

1 cup of low-fat or fat-free cream cheese
2 tablespoons finely-shredded carrots
2 tablespoons finely-shredded radishes
1 tablespoon chopped green onions
1/8 teaspoon salt
1 small garlic clove, mashed

Source: the American Institute for Cancer Research