Carrot Yogurt Loaf


1 cup whole wheat flour
1 cup all-purpose flour
⅓ cup packed brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
⅛ teaspoon salt
¼ teaspoon cinnamon
Pinch ground nutmeg
½ cup plain low-fat yogurt, at room temperature
1 large egg, at room temperature
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup grated carrot
½ cup golden raisins (I do ¾ or 1 cup regular raisins)

  1. Heat the oven to 400 degrees. Spray an 8 ⅜ by 4 ⅜ by 2 ⅝ inch loaf pan with nonstick cooking spray.
  2. 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.
  3. Bake for 30-35 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.
Baker's Notes

This is a heavy loaf. Very dense, but healthy and tasty.


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