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Carrot-Pecan Bread

Carrot-Pecan Bread

A tender Carrot-Pecan Bread filled with healthful ingredients including carrots, applesauce, raisins, yogurt and pecans. Spiced with cinnamon and nutmeg.


1 cup plain non-fat or low-fat yogurt
2/3 cup sugar
1/2 cup unsweetened applesauce
1/4 cup olive oil
1 egg white
1 egg
1-1/2 cups whole-wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 to 1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/2 cup packed grated carrots
3/4 cup chopped pecans
1/2 cup raisins (optional)


Preheat oven to 350 degrees.

In bowl, combine yogurt, sugar, applesauce, oil, egg white and whole egg and mix thoroughly.

In another bowl, mix the flours, baking powder, baking soda, cinnamon, nutmeg and salt. Add flour mixture to yogurt mixture, stirring until just combined. Stir in carrots, pecans and raisins if using.

Pour batter into greased 9-by-5-inch loaf pan.

Bake 65 to 75 minutes or until tester inserted in center of loaf comes out clean. Let cool in pan 15 minutes.

Wrap tightly while warm. If possible, let loaf stand one day before slicing.

Nutrition Information

Recipe makes 1 9-inch loaf.

Did You Know?

In 1775 - George Washington planted pecan trees at Mount Vernon. A Frenchman serving with Washington used the term "poccon" or "Illinois Nut" to describe the pecan. In 1779 the first known shipment from Louisiana of a box of "paccan nuts" was sent to Thomas Jefferson by New Orleanian Daniel Clark. In that same year Thomas Jefferson added more pecan trees Monticello's gardens.

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