Carrot Bread

½ cup whole wheat pastry flour
1 cup all-purpose flour, sifted
½ cup sugar
1 tsp. baking powder
¼ tsp. baking soda
1 ½ tsp. ground cinnamon
1 egg, beaten
½ cup water
2 Tbsp. canola oil
½ tsp. vanilla
1 ½ cups carrots, finely shredded
¼ cup pecans, chopped
¼ cup golden raisins OR chopped apricots

Preheat oven to 350°F.  Spray a 9" x 5" loaf pan with non-stick cooking spray.

Stir together dry ingredients (flours, sugar, baking powder, baking soda and cinnamon) in large mixing bowl.  Make well in center of dry mixture.

In separate bowl, mix together egg, water, oil, vanilla, carrots, pecans and raisins.  Add mixture all at once to dry ingredients.  Stir just enough to moisten and evenly distribute carrots.

Turn into prepared pan.  Bake for 50 minutes or until toothpick inserted in center comes out clean.

Cool for 5 minutes in pan.  Remove from pan and complete cooling on wire rack before slicing.  Freezes well.

Yield: 1 loaf (10 slices)

PER SLICE:   
CALORIES: 190     
FAT: 6g            SATURATED FAT: 0.5g
CHOLESTEROL: 10mg       
SODIUM: 100mg
FIBER: 3g      
PROTEIN: 3g
CARBOHYDRATE: 32g

WeightWatchers Points:  4

Diabetic Exchange: 2 carbohydrate, 1 fat

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