The best delicious Carrot Pineapple Bread – Butter Busters ^ recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Carrot Pineapple Bread – Butter Busters ^ recipe today!
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1 cn (8oz) crushed pineapple in 1 c Sugar*
-it’s own juice 1 t Baking powder
3/4 c Egg Beaters 1 t Baking soda
1/2 c Liquid Butter Busters or 1 t Cinnamon
-Promise Ultra fatfree 1/2 t Nutmeg
-margarine 1 c Shredded carrots
2 c Flour or bread flour 1/2 c Raisins
*Or 1/2 cup and 6 packets Sweet ‘n Low Drain pineapple, reserve
juice; add enough water to make 1/2 cup liquid. In a bowl, combine
juice, Egg Beaters, and liquid Butter Buds. In a large bowl, combine
flour, sugar, bakilng powder, baking soda, cinnamon and nutmeg. Stir
into juice mixture until just blended. Stir in pineapple, carrots and
raisins. Spread into a 9″ square pan that has been sprayed with Pam.
Bake at 350F 45-50 minutes or until toothpick inserted in center
comes out clean. Cool in pan on wire rack for 10 minutes. remove from
pan; cool completely on wire rack. Per sugar serving: 144 cal., 0.6g
ft (4%), 0mg chol., 1g fiber, 3g pro., 32g carb., 149mg sod. Per S&L
serving: 120 cal., 26g carb. Butter Busters by Pam Mycoskie ISBN
0-466-67040-5 Entered by Carolyn Shaw 2-95.
Yields
16 servings
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