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Lemony Carrot-Walnut Bread

Love carrot cake? Skip the frosting, and try a sweet and spicy loaf with a boost of high-fiber cereal.

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  • prep time 15 min
  • total time 2 hr 40 min
  • ingredients 13
  • servings 16
 

Ingredients

1 1/2
cups Fiber One® original bran cereal
1
can (14.5 oz) sliced carrots, drained, 1/2 cup liquid reserved
1
teaspoon grated lemon peel
1/3
cup lemon juice
1/4
cup vegetable oil
2
eggs
2 2/3
cups all-purpose flour
3/4
cup sugar
2
teaspoons baking powder
2
teaspoons pumpkin pie spice
1/2
teaspoon baking soda
1/4
teaspoon salt
1/2
cup chopped walnuts

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). Set aside.
  • 2 In large bowl, mash carrots with fork. With electric mixer on low speed, beat in reserved carrot liquid, lemon peel, lemon juice, oil and eggs until blended.
  • 3 Beat in flour, sugar, baking powder, pumpkin pie spice, baking soda and salt until blended. Stir in crushed cereal and walnuts. Spoon batter into pan.
  • 4 Bake about 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.
  • 1 Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). Set aside.
  • 2 In large bowl, mash carrots with fork. With electric mixer on low speed, beat in reserved carrot liquid, lemon peel, lemon juice, oil and eggs until blended.
  • 3 Beat in flour, sugar, baking powder, pumpkin pie spice, baking soda and salt until blended. Stir in crushed cereal and walnuts. Spoon batter into pan.
  • 4 Bake about 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.

EXPERT TIPS

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Expert Tips

Grease only the bottoms of loaf pans for quick breads. Ungreased sides allow the batter to cling while rising during baking, which helps form a gently rounded top. If sides are greased, the edges of the loaf may have ridges.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
210
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
210mg
210%;
Total Carbohydrate
32g
32%
(Dietary Fiber
4g
4%
  Sugars
10g
10%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
2%;
Calcium
6%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.