Carrot-Pineapple Bread

Ingredients

• 0.5 teaspoon baking soda 
• 0.3 cup carrots shredded
• 1  egg white lightly beaten
• 0.7 cup flour all-purpose
• 0.3 teaspoon ground cinnamon 
• 0.1 teaspoon ground nutmeg 
• 0.3 cup pineapple in juice canned crushed drained well
• 2 tablespoons nonfat yogurt plain
• 0.1 teaspoon salt 
• 0.3 cup sugar 
• 2 tablespoons apple sauce unsweetened
• 0.5 teaspoon vanilla extract 
• 2 teaspoons vegetable oil 

Equipment

• bowl
• frying pan
• oven
• wire rack

Directions

1. Combine first 6 ingredients in a medium bowl; make a well in center of mixture.
2. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened. Gently fold in carrot and pineapple.
3. Spoon batter into a 6- x 3- x 2-inch loafpan coated with cooking spray.
4. Bake at 350 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.