Eat Carbs for Breakfast

Carrot-Raisin Quick Bread

Prep time: 15 minutes
Cook time: 60 minutes
Makes: 10 servings

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1/4 cup toasted wheat germ
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup canned crushed pineapple in juice, lightly drained
• 2 large eggs, beaten
• 2 cups grated carrot
• 1 cup golden raisins
• 1/2 cup extra-light olive oil

1. Heat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with nonstick cooking spray and lightly dust it with flour; set aside.
2. In a large bowl, combine first 7 ingredients. Make a well in the center; set aside.
3. In a bowl, combine remaining 5 ingredients. Pour mixture into well in dry ingredients and stir until mix is just moistened and batter is still slightly lumpy. Transfer into the loaf pan.
4. Bake 60 to 70 minutes, or until top is golden brown and a toothpick inserted into center comes out clean. Cool for 10 minutes in pan on a rack, then remove from pan to cool completely.

Per serving: 326 calories, 5 g protein, 50 g carbohydrate, 12 g fat (2 g saturated), 2 g fiber.