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Bugsy Bread |
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Ingredients: |
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1/2 cup brown sugar, packed |
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1/2 cup granulated sugar |
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1/2 cup vegetable oil |
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2 large eggs, slightly beaten |
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1 2/3 cups whole-wheat flour |
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1 teaspoon baking soda |
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3 large or 4 small finely grated carrots, enough for 1½ cups |
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1/4 teaspoon salt |
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3/4 teaspoon nutmeg |
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1 teaspoon cinnamon |
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1/2 cup raisins |
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1/2 cup pecans, chopped - optional |
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Directions: Preheat oven to 350°F. |
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Lightly grease bottom only of one 8½ x 4½-inch loaf pan. |
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In a large bowl, beat brown sugar, granulated sugar and oil for one minute, scrape bowl. Add eggs |
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one at a time, beating well after each addition. Sift together whole-wheat flour, soda, salt, |
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nutmeg, and cinnamon. Stir into bowl mixture just until dry ingredients are moistened. Fold in |
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carrots, raisins and pecans. |
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Pour batter into prepared pan. Bake for 60 minutes or until toothpick inserted in center comes out |
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clean. |
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Cool 10 minutes; remove from pan. Cool completely on wire rack. |
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Servings: 1-loaf or 16 servings (slices) |
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Calories: 215 |
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Nutrition: One, 1-ounce serving provides approximately: 215 calories, 4 g protein, 28 g |
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carbohydrates, 3 g fiber, 10 g fat (3 g saturated), 30 mg cholesterol, 13 mcg folate, 1 mg iron, 131 |
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mg sodium. |
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Source: Wheat Foods Council |
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