Carrot Raisin Quick Bread Recipe
Ingredients
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Ground cinnamon | 3/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Baking powder | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| 1 cup coarsely shredded carrot | ||
| Firmly packed brown sugar | 2/3 Cup (16 tbs) | |
| Golden Raisins | 1/2 Cup (16 tbs) | |
| Skim milk | 1/2 Cup (16 tbs) | |
| 3 tablespoons butter or stick margarine, melted | ||
| 1 large egg, lightly beaten | ||
| Cooking spray | ||
Directions
1. Preheat oven to 350°.
2. Combine first 6 ingredients in a large bowl. Combine carrot and next 5 ingredients; stir well. Add to flour mixture, stirring just until moist.
3. Pour batter into an 8- x 4-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on a wire rack.
2. Combine first 6 ingredients in a large bowl. Combine carrot and next 5 ingredients; stir well. Add to flour mixture, stirring just until moist.
3. Pour batter into an 8- x 4-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on a wire rack.
Chef
