Carrot Walnut Bread

Breakfast.
This delicious bread is a great way to increase your intake of alpha linolenic acid, an omega-3 fatty acid in walnuts that's linked with protection from heart disease.

Carrot Walnut Bread

Ingredients

Quantity Ingredients
3/4 cup / 175 ml all-purpose flour
1/2 cup / 125 ml whole wheat flour
1/2 cup / 125 ml quick cooking oats
1/4 cup / 50 ml walnuts, coarsely chopped
1 tsp / 5 ml baking soda
1 tsp / 5 ml baking powder
1 tsp / 5 ml cinnamon
1/2 tsp / 2 ml cloves
1/4 tsp / 1 ml salt
1 medium egg
1/4 cup / 50 ml canola oil
1/2 cup / 125 ml brown sugar
1/2 cup / 125 ml low fat milk or unflavoured soy milk
1 cup / 250 ml shredded carrot

Directions

Preheat oven to 375°F (190°C).

Grease and flour a 9 x 5 inch (2 L) loaf pan.

In a large mixing bowl, combine all-purpose flour and whole-wheat flour, oats, walnuts, baking soda, baking powder, cinnamon, cloves and salt.

In a separate bowl, whisk together egg, oil, brown sugar and milk.  Fold in carrots.

Add wet ingredients to dry ingredients; whisk together to combine.

Pour batter into loaf pan.

Bake for 30 to 35 minutes or until cooked through (when a knife inserted in the centre comes out clean).

Serves 9.

Per 1-inch (2.5 cm) slice: 217 calories, 4 g protein, 9 g total fat (1 g saturated fat), 31 g carbohydrate, 2 g fibre, 19 mg cholesterol, 266 mg sodium

Source: Leslie Beck's Healthy Kitchen