Carrot-Bran Bread
Minutes Prep time: 10
Minutes Total time: 60
Servings: 16
Difficulty: easy
Minutes Prep time: 10
Minutes Total time: 60
Servings: 16
Difficulty: easy
PAM® Baking Spray
3/4 cup shredded wheat bran cereal
1 cup raisins
3 large eggs, lightly beaten
1/2 cup Fleischmann's® Original-stick, melted and cooled (1/2 cup = 1 stick)
1/3 cup fat free milk
1-3/4 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1-1/2 cups shredded carrot
1/4 cup confectioners' sugar
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 70 mg | 7% |
Carbohydrate | 36 g | 12% |
Cholesterol | 35 mg | 12% |
Total Fat | 6 g | 9% |
Iron | 2 mg | 9% |
Calories | 205 kcal | 10% |
Sodium | 261 mg | 11% |
Protein | 4 g | 7% |
Saturated Fat | 1 g | 7% |
Sugars | 22 g | 2% |
Vitamin C | 1 mg | 2% |
Preheat oven to 350°F. Spray 8x8x2-inch baking pan with cooking spray.
Combine bran cereal, raisins, eggs, Fleischmann's and milk in large bowl; let stand 5 minutes.
Combine flour, sugar, baking powder, baking soda, cinnamon and salt; gently stir into bran mixture until just blended. Do not overmix. Fold in carrots. Spread batter in prepared pan.
Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
Cool in pan 10 minutes. Remove from pan; cool on wire rack. Dust with confectioners' sugar.
Carrot-Bran Bread