Recipes

Bugsy Bread

1/2 cup (125 mL)	brown sugar, packed
1/2 cup (125 mL)	granulated sugar
1/2 cup (125 mL)	vegetable oil
2	large eggs, slightly beaten
1 2/3 cups (400 mL)	whole-wheat flour
1 tsp (5 mL)	baking soda
1 ½ cups (375 mL)	finely grated carrots (3 or 4)
1/4 tsp (1 mL)	salt
3/4 tsp (4 mL)	nutmeg
1 tsp (5 mL)	cinnamon
1/2 cup (125 mL)	raisins
1/2 cup (125 mL)	pecans, chopped - optional

 Directions:

1. Preheat oven to 350°F.
2. Lightly grease bottom only of one 8½ x 4½-inch loaf pan.
3. In a large bowl, beat brown sugar, granulated sugar and oil for one minute, scrape bowl.
4. Add eggs one at a time, beating well after each addition.
5. Sift together whole-wheat flour, soda, salt, nutmeg, and cinnamon. Stir into bowl mixture just until dry ingredients are moistened.
6. Fold in carrots, raisins and pecans.
7. Pour batter into prepared pan. Bake for 60 minutes or until toothpick inserted in center comes out clean.
8. Cool 10 minutes; remove from pan. Cool completely on wire rack.

Makes 28—35 gram slices Per slice:

Calories 120, Protein 2.5 g, Carbohydrates 16 g, Total fat 6 g (1 g saturated), Fibre 1.2 g, Folic Acid 10 mcg.

Source: Wheat Foods Council