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Tropical Carrot Bread

1/3 cup shortening
3/4 cup firmly-packed brown sugar
4 egg whites, slightly beaten
2-1/4 cups all-purpose flour
1 Tbsp plus 2 tsp baking powder
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon salt
1-1/4 cups oats
1 cup shredded carrots
1 cup crushed pineapple in unsweetened juice
1/2 cup raisins

2 tablespoons oats

Preheat oven to 350. Grease 9 x 5 x 3-inch loaf pan.

For bread, combine shortening and brown sugar in large bowl. Beat
at medium speed of electric mixer or stir with fork until well
blended. Stir in egg whites. Beat until fairly smooth.

Combine flour, baking powder, cinnamon, ginger and salt. Stir into
egg mixture. Stir in oats. Add carrots and pineapple with juice.
Stir until just blended. Stir in raisins. Spoon into loaf pan.
For topping sprinkle oats over batter.

Bake at 350 for 70 to 80 minutes or until toothpick inserted in
centre comes out clean. Cool 10 minutes in pan on rack. Loosen from
sides. Remove from pan. Cool completely on rack.

Makes 1 Loaf.


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