Title: Rum-Apple Bread
Categories: Breads
Yield: 16 Servings

1/4 c Margarine, softened
1 c Firmly packed brown sugar
1/2 c Egg substitute
1/4 c Dark rum
1 3/4 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Granny Smith apple, (2)
-coarsely shredded and
-peeled
1/2 c Raisins
1/4 c 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 well-blended. 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 5-inch 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 MC-Recipe Digest V1 #422 by igor@digex.net on Jan 28, 1997.