Quick
Carrot Bread
1%
1% cups
In
Preheat oven
(180%). Grease a 9 x 5 x3-inch (23 x 13 x
loaf pan.
Sift flour, baking soda, cinnamon and salt into large mixer bowl. Set aside.
chop nuts. Add to
ingredients. Put eggs, oil, sugar and vanilla extract into
Osterizer blender container. Cover and process at ON until smooth. Stop blender,
add carrot pieces, cover and process at ON until carrots are finely chopped.
Pour over dry ingredients and mix only until dry ingredients are moistened. Pour
into prepared pan and bake 1 hour or until toothpick comes out clean. Cool
5 minutes in pan, then turn out on cake rack and cool completely
loaf
INFORMATION PER SERVING
. . .
Fat
Sodium
Calories 229
C h o l e s t e r o l
Nut Bread
(3OOmL) all-purpose
1%
baking
orange juice
cup
vegetable oil
cup
sugar
1
cup
cup
Preheat oven to
(180°C). Grease a 9 x 5 x3-inch (23 x 13 x
loaf pan.
In a large mixer bowl combine flours, baking powder, baking soda and set aside.
Put egg whites, orange juice, oil, rind, and sugar into Osterizer blender container.
Cover and process at ON until rind is finely grated. Stop blender, add cranberries
and nuts. Cover and process 2 times at PULSE. Pour over dry ingredients and
.
mix only until dry ingredients are moistened. Pour into prepared pan and bake
50-55 minutes or until toothpick comes out clean.
Weld: 1 loaf
INFORMATION
Fat 5g
Sodium
C a l o r i e s
Cholesterol Omg
Protein 2.89
Содержание 4093
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