| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Vegetables |
|
Breads |
16 |
Servings |
INGREDIENTS
| 1/4 |
c |
Margarine, softened |
| 1 |
c |
Firmly packed brown sugar |
| 1/2 |
c |
Egg substitute |
| 1/4 |
c |
Dark rum |
| 1 3/4 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Granny Smith apple, (2) coarsely shredded and peeled |
| 1/2 |
c |
Raisins |
| 1/4 |
c |
Chopped walnuts |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Cream margarine, and gradually add the sugar, beating at medium speed of a
mixer until light and fluffy (about 5 minutes). Add egg substitute, and
beat until well-blended. Add rum; beat well.
Combine flour and the next 3 ingredients. Add to creamed mixture; beat
well. Stir in shredded apple and next 2 ingredients.
Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at
350 degrees for 1 hour or until a wooden pick inserted in the center comes
out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and
let cool completely on wire rack. Yield: 16 servings.
Per serving: 167 Calories; 4g Fat (23% calories from fat); 3g Protein; 29g
Carbohydrate; 0mg Cholesterol; 183mg Sodium
NOTES : After I found out I had high cholesterol, I started cooking
healthier by taking recipes my family enjoys and creating lighter versions.
This bread was a hit. We eat it as a dessert or as a snack in the evening.
~- Diane T. Donnelly, Bronx, New York.
Recipe by: Cooking Light, Nov/Dec 1994, page 145
Posted to MC-Recipe Digest V1 #422 by igor@digex.net on Jan 28, 1997.
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