I marked quite a few recipes out of the July Cooking Light. After we got back from STL last night I decided to give this one a whirl because I had all the ingredients on hand. The Carrot Bread turned out very moist and delicious - similar to a Zucchini Bread. I'll definitely be making this again, next time with some walnuts.
Source: July 2008 Cooking Light
3/4 cup sliced carrot
1 1/2 cups whole wheat flour
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2/3 cup sugar
1/4 cup canola oil
1/4 cup vanilla fat-free yogurt
1 large egg
1 large egg white
1. Preheat oven to 350°.
2. Cook carrot in boiling water 15 minutes or until tender; drain. Place carrot in a food processor; process until smooth.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine whole wheat flour and the next 6 ingredients (through cloves) in a large bowl. Combine carrot, sugar, and the next 4 ingredients (through egg white) in a small bowl, stirring with a whisk. Add carrot mixture to flour mixture, stirring just until combined.
4. Pour batter into an 8-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. I baked mine for 40 min and it was pretty dark (but not dry). I think closer to 35 would have been better. Cool bread in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack. Cut bread into 12 slices
1 loaf; 12 servings (serving size: 1 slice)
CALORIES 151(32% from fat); FAT 5.3g (sat 0.5g,mono 3g,poly 1.6g); IRON 0.9mg; CHOLESTEROL 15mg; CALCIUM 34mg; CARBOHYDRATE 24g; SODIUM 240mg; PROTEIN 3.2g; FIBER 2.1g