The little chunks of pineapple make this recipe unique. If desired, you can bake the batter in muffin cups or a bundt pan, but you'll have to adjust the baking time accordingly.

3 cups whole-wheat pastry flour

cup sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 teaspoons baking soda

teaspoon ground cloves

teaspoon ground allspice

cup currants

2 tablespoons melted unsalted butter or canola oil

1 cup honey

1 tablespoon vanilla

3 eggs, 6 egg whites or cup fat-free egg substitute

cup unsweetened applesauce

cup nonfat sour cream

1 can (8 ounces) unsweetened crushed pineapple (with juice)

2 cups shredded, loosely packed carrots

  Preheat the oven to 350. 

  Lightly coat two 8" x 4" loaf pans with no-stick spray.

  In a large bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, baking soda, cloves and allspice.

  Stir in the currants.

  In a small bowl, mix the butter or oil, honey, vanilla, eggs, egg whites or egg substitute, applesauce and sour cream. Pour into the flour mixture.

  Add the pineapple (with juice) and carrots. Mix just enough to incorporate the ingredients.

  Pour the batter into the prepared pans.

  Bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out moist but not wet.

  If you're using muffin cups, the baking time will be slightly less.

  Allow more time if you're using a bundt pan.