Harvest Bread

Betty Crocker's Heart Healthy Cookbook shares a recipe! Fruit, nuts and vegetable, all packed into one hearty quick bread! A great on-the-go breakfast made using pineapple, carrots, walnuts and raisins!

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( 9 Ratings)

9 Ratings

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Prep Time 15 min
Total Time 2 hr 20 min
Servings 16

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 salt

1/2: teaspoon ground cinnamon

1: cup shredded carrots (1 1/2 medium)

1: cup walnuts, chopped

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Directions

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.

EXPERT TIPS

Expert Tips

“This is a healthy version of a quick bread, packed with flavorful fruit, vegetables and nuts.” Wanda S.

Breakfast eaters tend to have better overall nutrititious diets than those who skip morning meals. Even when you're in a hurry, you can fuel up with a good breakfast. If you don't have time for a leisurely breakfast, grab a slice of quick bread, a carton of yogurt and a handful of berries on your way out the door.

Got questions? Our experts have the answers. Ask Betty now.