Carrot and walnut allspice loaf
Nutrition Info.(per serve)
- oil spray, to grease
- 100g reduced-fat spread
- 80g (1/2 cup) brown sugarlight brown cane sugarX
- 2 eggs
- 125g (1 cup) wholemeal flour
- 35g (1/4 cup) flour
- 1 teaspoon baking powder
- 1 teaspoon ground allspice
- 1/3 cup trim milk
- 1/2 cup apple sauce
- 3/4 cup finely grated carrot, excess water removed
- 1/4 cup raisins
- 1/2 cup walnuts, roughly chopped
Total fat 15g
Saturated fat 2g
Dietary fibre 3g
1 Preheat oven to 180°C. Spray a 21cm x 8.5cm loaf tin with oil spray.
2 In a bowl beat spread and sugar until light and fluffy. Gradually add eggs, beating well. In a separate bowl sift dry ingredients. Add to egg mixture and gently stir in milk, apple sauce, carrot, raisins and walnuts. Do not over-mix.
3 Pour into tin and bake in oven for 40-50 minutes until springy to touch. Cool on a wire rack.
Make it gluten free: Use gluten-free flours, baking powder and ground allspice.
This loaf can be stored for up to 5 days.