1 pkg. (or 1 tbsp.) active dry yeast
1/4 c. warm water (110-115 degrees)
1 egg
2 tbsp. honey
1 c. unbleached white flour
1 (8 oz.) can crushed pineapple in its own juice
1 c. grated carrots (2 med.)
1/4 c. dark or golden raisins
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. sunflower seeds
1 1/2 c. whole wheat flour
1/2 c. bran
2 tbsp. vegetable oil

Sprinkle the yeast over the warm water in a bowl. Stir to dissolve the yeast. Combine the egg, honey, yeast mixture, unbleached white flour and pineapple in a mixing bowl. Beat well. Let stand in a warm place for 30 minutes covered with a wet towel. Add the carrots, raisins, salt, cinnamon, nutmeg, sunflower seeds, whole wheat flour, bran and oil. Blend well.

Spoon the dough into a lightly oiled 10 inch tube pan. Let rise until doubled in a warm place for 60 minutes. Bake in a 350 degree oven for 25 minutes, or until browned. Cool in the pan for 5 minutes; then remove from the pan and cool completely on a wire rack. Serves 16.