"I lightened my mother-in-law's quick bread recipe that she shared with me because my husband enjoyed the original when he was growing up. He was thrilled with the results of my version but prefers it without nuts. Because our children love nuts, I usually double the recipe and add walnuts to half the batter to make a loaf for them. Then everyone's happy." —Sarah Brinkley, Endeavor, Wisconsin
3/4 cup sliced carrot (about 4 ounces)
1 1/2 cups whole wheat flour (about 7 ounces)
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
How to Make It
Preheat oven to 350°.
Cook carrot in boiling water 15 minutes or until tender; drain. Place carrot in a food processor; process until smooth.
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.
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. Cool bread in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack. Cut bread into 12 slices.
Not a sweet, dense sort of quick bread, but a light, almost "sandy" texture. Added chopped walnuts and a good handful of mixed dried fruit. Might sub melted butter for oil next time (more flavor). I made the spice measurements heaping and was glad I did. A bit crumbly, but great with orange or peach marmalade.