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Lemony Carrot-Walnut Bread

Lemony Carrot-Walnut Bread
Recipe Tip
Colorful Carrots
Carrots contain carotenoids, plant pigments that color them orange and yellow. Carotenoids are antioxidants that help protect cells from damage.

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Based on 5 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 1/2cups Fiber One® original bran cereal
1can (14 1/2 oz) sliced carrots, drained, 1/2 cup liquid reserved
1teaspoon grated lemon peel
1/3cup lemon juice
1/4cup vegetable oil
2eggs
2 2/3cups Gold Medal® all-purpose flour
3/4cup sugar
2teaspoons baking powder
2teaspoons pumpkin pie spice
1/2teaspoon baking soda
1/4teaspoon salt
1/2cup 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.
 
4 Reviews

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Very good
I made some changes to this...I used applesauce instead of oil and eggbeaters instead of eggs to cut down on fat and calories. I also added two tablespoons of vanilla lowfat yogurt for added moistness and flavor. I used all whole wheat flour...and now I understand why people use half all purpose flour and half whole wheat because the crust of my bread is really chewy and tough but the inside of the bread is so moist and delicious. I added more pumpkin pie spice and cinnamon because I like my bread to have lots of flavor. But besides my mistake of not doing half/half of the flour this bread is really yummy. I will definitely make again except make my flour change.
Posted at 3:11 PM on March 28 2011 by
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Delicious
This bread came out really moist and flavorful. The only addition I had was adding some grated ginger to it. I will be making this a lot!
Posted at 9:46 AM on September 9 2010 by
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great bread
I really like this (almost) carrot cake bread!
Posted at 10:50 AM on August 26 2009 by
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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
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