Carrot Spice Loaf
|Oats||23 Tablespoon, uncooked, divided (1 1/4 Cups Plus 3 Tablespoons, Quaker Quick / Old Fashioned)|
|Shredded carrots||1 Cup (16 tbs)|
|Chopped dates/Raisins||1⁄2 Cup (8 tbs)|
|Frozen apple juice concentrate||1⁄2 Cup (8 tbs), thawed|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||4 Teaspoon|
Heat oven to 350°F.
Lightly oil 8x4- or 9x5-inch loaf pan.
Combine dry ingredients except for 3 tablespoons oats; mix well.
Add combined juice concentrate, oil, water and egg whites, mixing just until moistened.
Fold in carrots and dates.
Spread evenly into prepared pan.
Sprinkle top with remaining 3 tablespoons oats.
Bake 1 hour and 10 minutes or until wooden toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan.
Cool completely on wire rack.
Store tightly covered.