Prep Time::25 mins
Cook Time::40 mins
Additional Time:: 8 hrs
Total Time:: 9 hrs 5 mins
Servings::12
Yield::1 – 9×5 inch loaf
Ingredients
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3 egg whites
⅔ cup white sugar
¼ cup nonfat milk
⅓ cup applesauce
1 teaspoon vanilla extract
¼ teaspoon almond extract (Optional)
1 ⅓ cups whole wheat flour
⅔ cup all-purpose flour
2 tablespoons ground flax seed
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon baking soda
⅓ cup chopped walnuts
¼ cup raisins
½ (8 ounce) can crushed pineapple, drained
1 cup grated carrot
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×5 inch loaf pan with vegetable cooking spray.
Whisk together the egg whites, sugar, milk, applesauce, vanilla, and almond extract in a small bowl; mix until well blended. In a large bowl, sift together the flour, whole wheat flour, flax seed, cinnamon, nutmeg, cloves, and baking soda. Mix the egg into the flour; stir until well blended. Fold in the walnuts, raisins, carrot, and drained pineapple. Pour batter into the prepared pan.
Bake in preheated oven until a toothpick inserted into the center comes out clean (but not necessarily dry), about 40 minutes. Set aside to cool for 10 to 20 minutes before refrigerating overnight.