Carrot Quick Bread
serves 12
In order to lower the fat content in this quick bread
I replaced some of fat in the recipe with applesauce.
1 1/2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon each baking soda, salt and cinnamon
1 egg
1/4 cup applesauce
1/3 cup vegetable oil
1 1/2 cups finely shredded carrots, lightly packed, (about 1 1/2 large)
1/4 cup chopped pecans
2 teaspoons finely grated lemon zest
Adjust rack in lower third of the oven and preheat to 350 degrees. Grease and flour an 8 x 4 x 3-inch loaf pan.
In a large bowl, sift or whisk briefly the flour, sugar, baking powder, baking soda, salt, and cinnamon. Make a well in the center.
In a medium bowl, whisk the egg, applesauce, and oil, then stir in the carrots, pecans and lemon zest. Pour the carrot mixture over the dry ingredients. Stir until all ingredients are combined. Batter will be quite stiff. Spoon into prepared pan. Bake for about 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on a wire rack for 5 minutes. Remove from pan and cool completely on wire rack. Wrap in plastic and store at room temperature overnight. Slice with a serrated knife.
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