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Prep 15min
Total2hr20min
Servings16
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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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Steps
1
Heat oven to 350°. 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.
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“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.
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