Carrot Pineapple Bread
|Oat flour||1 Cup (16 tbs), blended|
|Shredded carrots/Zucchini||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Walnuts||1⁄4 Cup (4 tbs), chopped|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Baking powder||1⁄4 Teaspoon|
|Canned crushed pineapple||8 Ounce, drained and chopped (1 Can)|
|Egg whites/1/2 cup frozen thawed cholesterol free egg product||3|
Heat oven to 350°.
Spray bottom of loaf pan, 9 x 5 x 3 or 8 1/2 x 4 1/2 x 2 1/2 inches, with nonstick cooking spray.
Beat all ingredients in large bowl on low speed 30 seconds, scraping bowl constantly.
Beat on medium speed 45 seconds, scraping bowl frequently.
Pour into pan.
Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean; cool 10 minutes.
Loosen sides of loaf from pan; remove from pan.
Cool completely before slicing.
Wrap tightly and store at room temperature up to 4 days.