Carrot-Pineapple Bread

• 2/3 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons plain nonfat yogurt
• 2 tablespoons unsweetened applesauce
• 2 teaspoons vegetable oil
• 1/2 teaspoon vanilla extract
• 1 egg white, lightly beaten
• 1/3 cup shredded carrot
• 1/4 cup canned crushed pineapple in juice, well drained
• Vegetable cooking spray

1. Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened. Gently fold in carrot and pineapple.
2. Spoon batter into a 6- x 3- x 2-inch loafpan coated with cooking spray. Bake at 350u0b0 for 35 to 38 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes; remove from pan, and let cool on a wire rack.

allpurpose, baking soda, salt, sugar, ground cinnamon, ground nutmeg, nonfat yogurt, unsweetened applesauce, vegetable oil, vanilla, egg, shredded carrot, pineapple, vegetable cooking spray

Taken from www.myrecipes.com/recipe/carrot-pineapple-bread (may not work)