Cinnamon Carrot Bread
Contributed by Diane S.
Source: Lighthearted Everyday Cooking by Anne Lindsay

1 cup raisins
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 tsp. cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 tsp each baking soda and baking powder
1/4 tsp salt
1 egg
3 tbsp vegetable oil
3/4 cup low fat yogurt
1/2 cup packed brown sugar
1 tsp vanilla
1 cup finely shredded carrot

Topping:
1 tbsp rolled oats
1 tbsp oat bran

Pour boiling water over raisins and let stand for 5 minutes; drain
thoroughly.

Combine all purpose and whole wheat flours, cinnamon, ginger, nutmeg,
baking soda, baking powder, salt and raisins; set aside

In large bowl, beat egg until fluffy; beat in oil.  Mix in yogurt, sugar
and vanilla; stir in carrot.  Add flour mixture; stir until combined.
Pour into greased and foil or waxed paper-lined 8x4-inch (1.5L) loaf
pan.

Topping:  Combine rolled oats and oat bran; sprinkle over batter..  Bake
in 350 F oven for 50 to 55 minutes or until toothpick inserted in center
comes out clean.  Let stand in pan for 5 minutes.  Remove from pan and
let cool before slicing.

Makes about 13 slices

Per slice
Calories 166, 4 g total fat, 2 g fiber, 4 g protein, 30 g carbohydrate,
17 mg cholesterol, 171 mg sodium, 216 mg potassium

Good Vitamin A