Carrot and walnut allspice loaf

Author: Rebecca Johnston

Photographer: Melanie Jenkins

Serves: 8 (makes 8 slices)

Time to make: 1 hr

Hands-on time: 15 mins

Ingredients

More weights & measures

spray oil, to grease

100g reduced-fat spread

80g (½ cup) brown sugarlight brown cane sugarX

2 eggs

125g (1 cup) wholemeal flour

35g (¼ cup) flour

1 teaspoon baking powder

1 teaspoon ground allspice

⅓ cup skim milk

½ cup apple sauce

¾ cup finely grated carrot, excess water removed

¼ cup raisins

½ cup walnuts, roughly chopped

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Instructions

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1 Preheat oven to 180°C. Spray a 21cm x 8.5cm loaf tin with oil spray.

2 In a bowl beat spread and sugar until light and fluffy. Gradually add eggs, beating well. In a separate bowl sift dry ingredients. Add to egg mixture and gently stir in milk, apple sauce, carrot, raisins and walnuts. Do not over-mix.

3 Pour into tin and bake in oven for 40-50 minutes until springy to touch. Cool on a wire rack.

Variations

Make it gluten free: Use gluten-free flours, baking powder and ground allspice.

HFG tip

This loaf can be stored for up to 5 days.

Nutrition Info (per serve)

Calories 268 cal

Kilojoules 1120 kJ

Protein 6 g

Total fat 15 g

Saturated fat 2 g

Carbohydrates 30 g

Sugar 15 g

Dietary fibre 3 g

Sodium 130 mg

Calcium 60 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.