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Harvest Bread
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Prep Time:
15 minutes
Total Time:
2 hours 20 minutes
"Pineapple carrot walnut quick bread - a delicious and nutritious breakfast on the run!"
Ingredients:
  • 1 can (8 ounces) crushed pineapple in juice, drained and juice reserved
  • 1/4 cup fat-free cholesterol-free egg product or 1 egg
  • 2 tablespoons canola or soybean oil
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/2 cup raisins
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup shredded carrots (1 1/2 medium)
  • 1 cup walnuts, chopped
Instructions:
  • Preheat the oven to 350°F. Grease an 8 1/2x4 1/2x2 1/2 inch loaf pan with cooking spray. Reserve 3 tablespoons of pineapple juice for another use. In a medium bowl, combine the remaining pineapple juice, pineapple, egg product, and oil. Mix in the rest of the ingredients until well combined. Spread the batter evenly in the prepared pan and bake.
  • Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then transfer from the pan to a wire rack. Allow it to cool completely for about 1 hour before slicing.

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