Lemony Carrot-Spice Bread

Recipe Ingredients

1 1/2 cups	60g / 2.1oz	Fiber One cereal
2 2/3 cups	166g / 5.9oz	Gold Medal all-purpose flour
1 cup	198g / 7oz	Granulated sugar
2 1/2 teaspoons	12ml	Baking powder
2 teaspoons	10ml	Pumpkin pie spice
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Baking soda
1 cup	146g / 5.1oz	Chopped walnuts
1/3 cup	78ml	Lemon juice
1/4 cup	59ml	Vegetable oil
1 teaspoon	5ml	Grated lemon peel
1		Diced carrots - (15 oz) - undrained
2		Eggs

Recipe Instructions

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.

This recipe yields 24 servings. Serving size: 1 slice.

Exchanges Per Serving: 1 1/2 Starch, 1 Fat.

Nutrition Facts: 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 at http://www.diabetes.org

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