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|Carrot Cranberry Bread|
|Recipe courtesy North Dakota Wheat Commission|
|1½ cups bran fiber cereal
1 (14 ounce) can carrots, slices or chopped, drained
½ cup buttermilk
1/3 cup lemon juice
1 tsp. grated lemon peel
¼ cup vegetable oil
¾ cup sugar
2½ cups white whole wheat flour
2 tsp. baking powder
½ tsp. baking soda
2 tsp. pumpkin pie spice
¼ tsp. salt
1 cup dried, fresh or frozen (thawed) cranberries, chopped
|Preheat oven to 350 F. Spray bottom of a 9” X 5” loaf pan with nonstick cooking spray.
Place the cereal in a food processor fitted with a metal blade and process until finely ground. Set aside.
In a large mixing bowl, mash carrots with a fork. Stir in buttermilk, lemon juice, lemon peel, vegetable oil, eggs and sugar until well blended with carrots.
Stir in flour, baking powder, baking soda, pumpkin pie spice and salt. Mix until dry ingredients are moistened. Add cereal and cranberries and stir until blended.
Put batter into loaf pan and bake for 55-60 minutes until a toothpick inserted into the center comes out clean. Cool 10 – 15 minutes in pan on a baking rack; remove from pan and let cool on the rack before cutting.
|Approximate nutrition value for 1 slice: 178 calories, 4 g protein, 33.25 g carbohydrates, 4.5 g dietary fiber, 4.4 g fat (.7 g saturated), 24 mg cholesterol, 116 mcg Folate (DFE), 1.8 mg iron, 193.5 mg sodium.|