Recipe - Rum-Apple Bread

One fourth cup Margarine, softened
1 cup Firmly packed brown sugar
One half cup Egg substitute
One fourth cup Dark rum
1 Three fourths cup Allpurpose flour
1 teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
1 cup Granny Smith apple, (2)
coarsely shredded and
peeled
One half cup Raisins
One fourth cup Chopped walnuts
Vegetable cooking spray

Cream margarine, and gradually add the sugar, beating at medium speed of a
mixer until light and fluffy (about 5 minutes). Add egg substitute, and
beat until wellblended. Add rum; beat well.

Combine flour and the next 3 ingredients. Add to creamed mixture; beat
well. Stir in shredded apple and next 2 ingredients.

Pour batter into a 9 x 5inch loaf pan coated with cooking spray. Bake at
350 degrees for 1 hour or until a wooden pick inserted in the center comes
out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and
let cool completely on wire rack. Yield: 16 servings.

Per serving: 167 Calories; 4g Fat (23% calories from fat); 3g Protein; 29g
Carbohydrate; 0mg Cholesterol; 183mg Sodium

NOTES : After I found out I had high cholesterol, I started cooking
healthier by taking recipes my family enjoys and creating lighter versions.
This bread was a hit. We eat it as a dessert or as a snack in the evening.
~ Diane T. Donnelly, Bronx, New York.

Recipe by: Cooking Light, Nov/Dec 1994, page 145

Posted to MCRecipe Digest V1 #422 by igor@digex.net on Jan 28, 1997.