Carrot And Spice Quickbread

• 1/2 cup flour, all-purpose sifted
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger ground
• 13 cup long grain and wild rice blend fat-free buttery, softened to room temperature
• 1/4 cup brown sugar firmly packed
• 2 tablespoons brown sugar firmly packed
• 13 cup milk, skim
• 2 tablespoons orange juice unsweetened
• 1 x egg substitute, powdered equivalent to 1 egg, or 2 egg whites, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon oranges rind, grated
• 1 1/2 cups carrots shredded
• 2 tablespoons golden raisins
• 1 tablespoon walnuts finely chopped

1. Combine first 6 ingredients in a small bowl.
2. Set aside.
3. Using a mixer, or stirring vigorously by hand, cream buttery blend in a good-sized mixing bowl.
4. Gradually add sugar, beating well.
5. Beat in milk, orange juice, egg, vanilla and orange rind.
6. Stir in carrots, raisins and walnuts.
7. Add reserved dry ingredients.
8. Mix well.
9. Spoon batter into 2 1/2-by-2 1/2-by-2 1/2-inch loaf pan coated with cooking spray.
10. Bake at 375F (190C) for 45 minutes, or until wooden pick inserted in center comes out clean.
11. Cool in pan 10 minutes.
12. Remove from pan and let cool completely on wire rack.

flour, whole wheat flour, baking powder, baking soda, cinnamon, ginger ground, long grain, brown sugar, brown sugar, milk, orange juice, egg substitute, vanilla, oranges rind, carrots, golden raisins, walnuts

Taken from recipeland.com/recipe/v/carrot-spice-quickbread-49027 (may not work)