| 1 1/2 | cups Fiber One® original bran cereal |
| 1 | can (14 1/2 oz) sliced carrots, drained, 1/2 cup liquid reserved |
| 1 | teaspoon grated lemon peel |
| 1/3 | cup lemon juice |
| 1/4 | cup vegetable oil |
| 2 | eggs |
| 2 2/3 | cups Gold Medal® all-purpose flour |
| 3/4 | cup sugar |
| 2 | teaspoons baking powder |
| 2 | teaspoons pumpkin pie spice |
| 1/2 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1/2 | cup chopped walnuts |
| 1. | Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). Set aside. |
| 2. | In large bowl, mash carrots with fork. With electric mixer on low speed, beat in reserved carrot liquid, lemon peel, lemon juice, oil and eggs until blended. |
| 3. | Beat in flour, sugar, baking powder, pumpkin pie spice, baking soda and salt until blended. Stir in crushed cereal and walnuts. Spoon batter into pan. |
| 4. | Bake about 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing. |
| Bake about 1 hour 20 minutes. |
Nutrition Information:
210 ( 60); 7g ( 1g, 0g); 25mg; 210mg; 32g ( 4g, 10g); 4g 45%; 2%; 6%; 10% 1 1/2 ; 1/2 ; 0 ; 1 2