Serves: 5
Total Calories: 277

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup plus 1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/4 teaspoon salt
1 large egg
1/2 cup whole milk
2 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1/2 cup peeled and finely shredded carrot

1. Preheat oven to 350°. Grease a 7 1/2- × 3 3/4-inch loaf pan and line with waxed paper or parchment paper. In a large bowl, whisk together the flours, sugar, baking powder, cinnamon, and salt. Make a well in the center. In a small bowl mix the egg with the milk, oil, and vanilla. Pour the wet ingredients into the well of the dry ingredients and add the carrots. Stir just to combine. Do not over mix. (The batter will be thick.)

2. Spoon into prepared loaf pan and bake 40 to 45 minutes, or until a tester inserted in the center comes out clean. Cool on a rack about 5 minutes before removing from the pan. Serve warm or at room temperature.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 277
Calories from Fat: 58

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Biscuits, Muffins, and Breads
Baja Fig Bread
Banana Bread
Bread of the Dead
Carrot Quick Bread
Flat Mexican Sandwich Rolls
Mango-Pecan Quick Bread
Mexican Biscuits
Mexican Pizza
Mexican Sweet Buns
Mexican-American Corn Bread
Muffins with Cinnamon-Sugar Topping
Oaxacan Bread
Oval Mexican Sandwich Rolls
Pecan Muffins
Pumpkin Biscuits
Pumpkin Bread with Sunflower Seeds
Quick Mexican Sandwich Rolls
Three Kings Bread
Walnut and Apple Muffins
Whole-Wheat Breakfast Bread
Whole-Wheat Breakfast Cookies
Whole-Wheat Rolls