Harvest Bread
• 1 can (8 ounces) crushed pineapple in juice, drained and juice reserved
• 1/4cup fat-free cholesterol-free egg product or 1 egg
• 2tablespoons canola or soybean oil
• 1 1/2cups Gold Medal™ all-purpose flour
• 3/4cup packed brown sugar
• 1/2cup raisins
• 1teaspoon baking powder
• 1/2teaspoon baking soda
• 1/2teaspoon salt
• 1/2teaspoon ground cinnamon
• 1cup shredded carrots (1 1/2 medium)
• 1cup walnuts, chopped
Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix the remaining juice, pineapple, egg product, and oil in a medium bowl. Stir in the remaining ingredients until blended. Spread batter in pan.
Bake for 50 to 55 minutes or until the toothpick inserted in the center comes out clean. Cool for 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.