

Carrot and walnut allspice loaf
Ingredients
- 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
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
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Protein 6 g
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Total fat 15 g
-
Saturated fat 2 g
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Carbohydrates 30 g
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Sugar 15 g
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Dietary fibre 3 g
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Sodium 130 mg
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Calcium 60 mg
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Iron 1.5 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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