Carrot-Raisin Quick Bread

recipe
Try this moist and delicious Carrot-Raisin Quick Bread for breakfast with a cup of coffee or for an afternoon snack.

Yield:

12 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 174
Caloriesfromfat 19 %
Fat 3.6 g
Satfat 0.8 g
Monofat 1.5 g
Polyfat 1.1 g
Protein 3.1 g
Carbohydrate 32.9 g
Fiber 1.2 g
Cholesterol 19 mg
Iron 1.4 mg
Sodium 215 mg
Calcium 42 mg

Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup coarsely shredded carrot
2/3 cup packed brown sugar
1/2 cup golden raisins
1/2 cup fat-free milk
3 tablespoons stick margarine or butter, melted
1 large egg, lightly beaten
Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a large bowl (flour through nutmeg). Combine carrot and next 5 ingredients (carrot through egg) in a small bowl; add to flour mixture, stirring just until flour mixture is moist.

Pour batter into an 8-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. Cool in pan 10 minutes on a wire rack; remove from pan. Cool on a wire rack.

Note:

October 1998
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