Harvest Bread

 

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 salt

1/2

teaspoon ground cinnamon

1

cup shredded carrots (1 1/2 medium)

1

cup walnuts, chopped

• 1 Heat oven to 350º. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
• 2 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.