Carrot-Pineapple Quick Bread

3/4 c. all-purpose flour
3/4 c. whole wheat flour
1/2 t. baking soda
1/2 t. baking powder
1/4 t. ground nutmeg
1/4 t. salt
1 c. finely shredded carrots
2/3 c. packed light brown sugar
1/2 c. vegetable oil
1 egg
1 8 oz. can crushed pineapple, drained

Line an 8-1/2 x 4-1/2 x 2-1/2" loaf pan with foil and coat with nonstick cooking spray.

Whisk together flours, baking soda, baking powder, nutmeg and salt, and set aside.

In a separate bowl, combine carrots, light brown sugar, vegetable oil, egg, and pineapple. Pour dry ingredients into wet ingredients and mix until just combined. Transfer to loaf pan. bake at 350 degrees for 50 minutes, until a toothpick inserted in the center comes out clean.

Cool completely on a wire rack before slicing.

Makes 1 loaf.

Adapted from Family Circle magazine, Sept. 2016, p. 96.