1 c. skim or 2% milk
2 c. Raisin Bran
1 3/4 c. all-purpose flour
1/2 c. sugar
1 tbsp. double-acting baking powder
1/2 tsp. salt
1 tbsp. grated orange rind
2 egg whites, slightly beaten
1/4 c. vegetable oil
1 c. coarsely grated carrots

Pour milk over cereal in a large bowl; set aside. Mix flour with sugar, baking powder, and salt; add orange rind. Mix in egg whites and oil to softened cereal. Add to flour mixture and mix just enough to moisten flour. Fold in carrots.

Pour into greased 9 x 5 loaf pan. Bake at 350 degrees for 65 minutes or until cake tester inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and finish cooling on rack. For easier slicing, wrap bread and store overnight before slicing. Yield 12 slices.