Carrot Raisin Bread
Mashed instead of shredded carrots make for a moist and smooth texture for this bread. With a cold glass of milk, or container of low-fat yogurt, this makes for a quick and tasty breakfast—weekday or weekend.
Serves: 12Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Medium
Serves: 12
Ingredients
- 1 cup sugar
- 1⁄4 tsp. baking powder
- 1 tsp. baking soda
- 1⁄2 tsp. salt
- 1 tsp. cinnamon
- 1⁄2 tsp. ground nutmeg
- 1 2⁄3 cups all-purpose flour
- 1⁄2 cup canola oil
- 1 tsp. vanilla extract
- 1⁄2 cup water
- 1 cup cooked mashed carrots, cooled
- 2 large eggs
- 1⁄2 cup raisins
- Nonstick cooking spray
Directions
- Preheat oven to 325°F.
- Combine sugar, baking powder, baking soda, salt, and spices. Add flour, oil, vanilla, water, carrots, eggs, and raisins. Mix until well blended.
- Spray loaf pan with nonstick cooking spray. Pour batter into loaf pan, and bake 45 minutes to 1 hour, or until toothpick comes out dry.