Carrot and walnut allspice loaf
(at time of publication)
- oil spray, 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 trim milk
- ½ cup apple sauce
- ¾ cup finely grated carrot, excess water removed
- ¼ cup raisins
- ½ cup walnuts, roughly chopped
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.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 2g
Dietary fibre 3g
Make it gluten free: Use gluten-free flours, baking powder and ground allspice.
This loaf can be stored for up to 5 days.
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