Carrot, Raisin & Pecan Bread |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Our garden is currently overflowing with carrots, and this quick bread is a delicious way to use up some of them; it's moist and full of raisins and pecans! This makes one loaf; the recipe is easily doubled and the bread freezes well. Ingredients:
3/4 cup sugar |
3/4 cup vegetable oil |
2 eggs, beaten |
1 1/2 cups flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon nutmeg |
1/4 teaspoon cinnamon |
1 cup shredded carrot |
1/4 cup raisins |
1/4 cup chopped pecans |
Directions:
1. Preheat oven to 375 degrees F.
2. Combine sugar and oil; add eggs, one at a time.
3. In a separate bowl, combine flour, baking powder, baking soda, salt, nutmeg, cinnamon, raisins and pecans.
4. Stir into sugar-oil-egg mixture until combined; do not overmix.
5. Pour into a greased or non-stick loaf pan and bake at 375 degrees F for 45 minutes or until toothpick comes out clean after inserting in middle of bread.
6. Let cool slightly in pan, then carefully turn out onto a baking rack to finish cooling.
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