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Bunny Bread (aka Carrot Bread)

Developed by Heidi McIndoo, MS

 

Servings: 16

Serving size: 1 slice

½ cup all-purpose flour

½ cup whole-wheat pastry flour or whole-wheat flour

¼ teaspoon salt

¼ teaspoon baking soda

¼ teaspoon baking powder

1 teaspoon cinnamon

1 egg

⅓ cup canola oil

⅓ cup packed brown sugar

⅓ cup granulated sugar

1 teaspoon vanilla extract

1 cup grated carrots

⅓ cup raisins, soaked in warm water and drained

 

Cooking instructions: Grease and flour a loaf pan. Preheat oven to 325°F. In a medium bowl, whisk together the first all-purpose flour, whole-wheat flour, salt, baking soda, baking powder and cinnamon.

In a large bowl, beat together egg, oil, brown sugar, granulated sugar and vanilla extract. Add dry ingredients to wet ingredients and beat until combined. Stir in carrots and raisins.

Pour batter into prepared pan. Bake 50 to 60 minutes, until a cake tester comes out clean. Remove from oven and cool in pan on wire rack for 10 minutes. Remove from pan and cool completely.

(Nutrition per serving: 120 calories, 5g total fat, 0.5g saturated fat, 74 mg Sodium, 18g total carbohydrate, 1 g fiber, 11g sugar, 1.5g protein)

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