DEAR JEANNE: This recipe for carrot bread is absolutely delicious, but when I cut into it, my fingers are loaded with grease. Can you fix it? Many thanks. — Ann Strutz, El Cajon, Calif.

CARROT BREAD

1 1/2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup vegetable oil

1 cup brown sugar

3 eggs

1/2 cup chopped walnuts

1/2 cup canned, diced pineapple, drained

1/2 cup raisins

1 cup finely shredded carrots

Preheat oven to 350. Sift the flour, baking soda, baking powder, cinnamon and salt into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour mixture; mix well. Add the nuts, pineapple, raisins and carrots; stir again. Grease and flour a 9-inch loaf pan or four mini-loaf pans. Fill the pans two-thirds full with batter. Bake for about 30 minutes for a 9-inch pan (mini-loaves take about 20 minutes).

Makes 12 servings.

 

DEAR ANN: This is called a “bread,” just like zucchini bread — it’s shaped like a loaf. I added good ingredients and deleted bad ones, and the result was moist and delicious, as well as much healthier. Each serving equals 1/2 of a fruit and 1/2 of a vegetable serving; so your family and friends can get one of the five servings they need in one day, without even knowing it. This bread is fragile; therefore, waiting until it has cooled to slice it is recommended.

REDUCED-FAT CARROT BREAD

3/4 cup unbleached all-purpose flour

3/4 cup whole-wheat pastry flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

3/4 cup egg substitute or egg whites

3 tablespoons canola oil

3/4 cup brown sugar

1/2 cup low-fat buttermilk

1 teaspoon vanilla extract

1/2 cup raisins

3/4 cup crushed pineapple, drained

1 1/2 cups finely shredded carrots

1/4 cup chopped walnuts, toasted

1. Preheat the oven to 350. Spray a 9-by-5-inch loaf pan with nonstick cooking spray; sprinkle with flour, knock out the excess and set aside.

2. Combine the flours, salt, baking powder, baking soda and cinnamon. Set aside.

3. In a large bowl, beat the egg substitute or whites, oil and sugar together. Add the buttermilk, vanilla, raisins, pineapple, carrots and walnuts.

4. Combine the wet and dry mixtures, beating just until thoroughly moistened. Pour the batter into the prepared pan and bake for about 45 minutes, or until a sharp knife inserted into the center of the loaf comes out clean. Cool before slicing.

Makes 12 servings.

Each serving contains approximately: Original Recipe: 343 calories; 23 g fat; 53 mg cholesterol; 302 mg sodium; 32 g carbohydrates; 5 g protein; 1 g fiber. Revised Recipe: 180 calories; 5 g fat; trace of cholesterol; 180 mg sodium; 30 g carbohydrates; 4 g protein; 2 g fiber.

 

— King Features