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Lemony Carrot-Walnut Bread

Colorful Carrots

Carrots contain carotenoids, plant pigments that color them orange and yellow. Carotenoids are antioxidants that help protect cells from damage.

2 reviews

3 ratings

Love carrot cake? Skip the frosting and try a sweet and spicy loaf with a boost of high-fiber cereal. From eatbetteramerica.

Prep Time:15 min

Start to Finish:2 hr 40 min

makes:1 loaf (16 slices)

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).
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 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.
High Altitude (3500-6500 ft): Bake about 1 hour 20 minutes.

Nutritional Information

1 Slice: Calories 210 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 25mg; Sodium 210mg; Total Carbohydrate 32g (Dietary Fiber 4g, Sugars 10g); Protein 4g Percent Daily Value*: Vitamin A 45%; Vitamin C 2%; Calcium 6%; Iron 10% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

2 Reviews

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great bread

I really like this (almost) carrot cake bread!
Posted at 10:50 AM on August 26 2009 by karla1675

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ohhhhhhhhhh sooooooooo GOOD

WOW, I cant say enough....even tho i made serious changes too this recipe, it was FANTASTIC. I used fresh carrots saved the h2o they boiled in. 3eggs whites instead of whole eggs, applesauce instead of oil, and slenda instead of regular sugar. I used the applesauce and egg whites to reduce the fat even further because i wanted to beable to put the NUTs in the bread. I was a bit heavy but still very tasty and filling. i did not bake in a loaf pan, i did it in a cake pan. everyone who tasted it, LOVED IT. give it a shot, you wont be disappointed.
Posted at 9:42 AM on January 14 2008 by mishie68