Date-Nut-Carrot Bread

Cooking Light
16 servings (serving size: 1 slice)


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3/4 cup hot water
1/2 cup pitted dates, chopped
1/2 cup golden raisins
1 cup shredded carrot
1/2 cup coarsely chopped walnuts
3 tablespoons vegetable oil
2 large eggs
1 large egg white
2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
Cooking spray


Preheat oven to 350°.

Combine water, dates, and raisins in a bowl; let stand 15 minutes. Stir in carrot, walnuts, oil, eggs, and egg white. Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl. Add carrot mixture to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.

Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Created date

November 1997

Nutritional Information

Calories 185
Caloriesfromfat 28 %
Fat 5.7 g
Satfat 0.9 g
Monofat 1.5 g
Polyfat 2.9 g
Protein 3.9 g
Carbohydrate 31.2 g
Fiber 1.7 g
Cholesterol 28 mg
Iron 1.3 mg
Sodium 88 mg
Calcium 68 mg