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Date-Nut-Carrot Bread

Yield 16 servings (serving size: 1 slice)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.