Lemony Carrot-Spice Bread

Lemony Carrot-Spice Bread

Serves: 24

Method

  • Heat oven to 350 degrees
  • Grease a 9- by 5- by 3-inch loaf pan
  • Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pin
  • Or crush in blender or food processor
  • Stir together flour, sugar, baking powder, pumpkin pie spice, salt, and baking soda in large bowl
  • Stir in cereal and walnuts
  • Beat remaining ingredients until well mixed
  • Beat with spoon or mixer or whisk
  • Stir into cereal mixture just until moistened
  • Pour into pan
  • Bake about 1 hour and 10 minutes or until toothpick inserted in center comes out clean
  • Cool 15 minutes; remove from pan
  • Cool completely before slicing.
Nutrional Facts (Per Serving)
Calories 155, Calories from Fat 55, Total Fat 6g, Saturated Fat 1g, Cholesterol 20mg, Sodium 180mg, Carbohydrate 24g, Dietary Fiber 2g, Protein 3g.
Source:
American Diabetes Association. Official site: diabetes.org. 09-16-2002. Copyright: © American Diabetes Association, 2001
Get more recipe ideas from the FREE 2013 Diabetes Cookbook
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Ingredients
Ingredients
To make Lemony Carrot-Spice Bread, you'll need:
  • 1
  • 1/2 cups Fiber One cereal
  • 2
  • 2/3 cups Gold Medal all-purpose flour
  • 1 cup granulated sugar
  • 2
  • 1/2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup chopped walnuts
  • 1/3 cup lemon juice
  • 1/4 cup vegetable oil
  • 1 tsp grated lemon peel
  • 1 can diced carrots - (15 oz) undrained
  • 2 eggs