Walnut - Carrot -Lemony Bread

Prep  Total time : 2 hours 35 minutes      Serves:16

1-1/2               cups Fiber One  original bran cereal
1                      can (14.5 ounces ) sliced carrots , drained  , 1/2 cup liquid reserved
1                     teaspoon grated lemon peel
1/3                  cup lemon juice
1/4                  cup vegetable oil
2                     eggs
2-2/3               cups all-purpose flour
3/4                  cup sugar
2                     teaspoons baking powder
2                     teaspoons pumpkin pie spice
1/2                  teaspoon baking soda
3/4                  cups chopped walnuts

1 .        Heat oven to 350*F . Grease bottom only of 9x5-inch loaf pan  with shortening or  cooking spray . Place cereal  in resealable  food-storage plastic bag  and crush with rolling pin  or meat mallet  ( or crush in food processor) . Set aside .
2 .        In a large bowl , mash carrots  with a folk , add  reserved carrot liquid , lemon peel , lemon juice  , oil and eggs ; beat with electric  mixer  on low speed  until blended  . Beat in flour , sugar , baking  powder , pumpkin pie spice  , baking soda  and salt  until blended . Stir in crushed cereal  and walnuts . Spoon batter into pan .
3 .          Bake about 1 hour  10 minutes  or until toothpick  inserted  in center  comes out clean . Cool 10 minutes  ; remove from pan  to cooling rack . Cool completely  , about 1 hour .