Carrot Yogurt Loaf
|Whole wheat flour||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground nutmeg||1 Pinch|
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
|Egg||1 Large (At Room Temperature)|
|Vegetable oil||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Grated carrot||1 Cup (16 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
Heat the oven to 400 degrees.
Spray an 8 3/8 by 4 3/8 by 2 5/8 inch loaf pan with nonstick vegetable cooking spray.
Stir together the flours, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
In another bowl stir together the yogurt, egg, oil and vanilla.
Make a well in the center of the flour mixture, add the yogurt mixture and stir just to combine.
Stir in the carrot and raisins.
Turn the batter into the prepared pan and smooth the top.
Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
Remove the pan to a wire rack.
Cool for 10 minutes, then remove the bread from the pan and finish cooling it on the rack.
Cool completely before serving or wrapping in transparent wrap and foil for freezing.