Low Fat Carrot and Fruit Loaf
Indulge in a guilt-free treat with this Low Fat Carrot and Fruit Loaf, packed with wholesome ingredients and natural sweetness. This moist, tender loaf combines the earthy flavor of grated carrots with bursts of dried raisins, sultanas, and apricots for a delightful fruity twist. Naturally sweetened with honey or maple syrup and enriched with unsweetened applesauce and low-fat yogurt, it’s a healthier take on traditional quick bread. Fragrant undertones of ground cinnamon and nutmeg elevate the loaf with warm, spiced notes, making it perfect for breakfast, dessert, or an afternoon tea snack. With just 20 minutes of prep time, this easy-to-make recipe is ideal for those seeking a low-fat, whole-food bake that doesn’t sacrifice flavor. Serve it on its own or pair with a dollop of yogurt for a nutrient-rich treat everyone will love!
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Recipe Information
Ingredients
- 180 grams Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 200 grams Grated carrots
- 100 grams Dried raisins or sultanas
- 50 grams Chopped dried apricots
- 120 grams Low-fat plain yogurt
- 100 grams Unsweetened applesauce
- 2 Eggs
- 1 teaspoon Vanilla extract
- 60 milliliters Honey or maple syrup
Instructions
Preheat your oven to 180°C (350°F) and line a 9x5-inch loaf pan with parchment paper or lightly grease it with non-stick spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
In a separate bowl, mix the wet ingredients: low-fat plain yogurt, unsweetened applesauce, eggs, vanilla extract, and honey (or maple syrup). Stir until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the grated carrots, raisins (or sultanas), and chopped dried apricots using a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with the back of a spoon.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Once baked, remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve as is or with a dollop of low-fat yogurt for an extra treat. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 1904 mg | 83% | |
| Total Carbohydrate | 335.1 g | 122% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 164.5 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 514 mg | 40% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2969 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
