Harvest Quick Bread

¾ cup shredded apple

¾ cup shredded carrot

½ cup granulated sugar

½ cup Daisy Cottage Cheese

¼ cup raisins

¼ cup canola oil

¼ cup refrigerated egg product

¾ cup all-purpose flour

¾ cup whole-wheat flour

2 tablespoons chopped pecans or walnuts

2 teaspoons baking powder

½ teaspoon ground cinnamon

½ teaspoon salt

¼ cup powdered sugar

1 tablespoon brown sugar

1/8 teaspoon vanilla extract

1 teaspoon water

Heat oven to 375°F. Spray a 9x5-inch loaf pan with nonstick spray. In a large bowl, stir together apple, carrot, sugar, cottage cheese, raisins, oil and egg product. Stir in the flours, nuts, baking powder, cinnamon and salt. Stir until the batter is just combined; it will be very thick. Spoon batter into the prepared pan. Bake for 45 to 65 minutes or until a toothpick inserted in center comes out clean. Cool bread 10 minutes. Loosen the sides of the loaf from the pan and remove the bread to a wire rack to completely cool.
Make glaze: In a small bowl, stir powdered sugar, brown sugar, vanilla and water. Drizzle glaze over warm bread. Cool completely, about 2 hours, before slicing.

Makes 16 servings. 126 calories, 3 g protein, 20 g carbohydrate per serving.