Carrot Raisin Bread

1 1/2 cups all-purpose flour, sifted
1/2 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground allspice
1 egg, beaten
1/2 cup water
2 tbsp vegetable oil
1/2 tsp vanilla
1 1/2 cups carrots, finely shredded
1/4 cup pecans, chopped
1/4 cup golden raisins

Preheat oven to 350 degrees F. Lightly oil two, 9- by 5-inch loaf pans.

Stir together dry ingredients in large mixing bowl. Make well in center of dry mixture.

In separate bowl, mix together remaining ingredients. Add mixture all at once to dry ingredients. Stir just enough to moisten and evenly distribute carrots.

Turn into prepared pan. Bake for 50 minutes or until toothpick inserted in center comes out clean.

Cool for 5 minutes in pan. Remove from pan and complete cooling on wire rack before slicing

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