Try this moist and delicious Carrot-Raisin Quick Bread for breakfast with a cup of coffee or for an afternoon snack.
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
How to Make It
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.
The first time I made this I was a bit worried about the Baking Soda and Baking Powder not being enough. When I baked the loaf, it only rose half way up the pan. Then I realized, HELLO I have a bigger loaf pan than the one your recipe calls for! Either way, it was still very delicious. The Second time I made this, I added a few nuts. The Third time I made this (Can you tell we like it?!) I added more nuts and then realized, we had no eggs! AGH! Well I threw it in the oven anyway and It still turned out very well (better with the egg though). My husband (the pickiest man alive) loves this :-D thanks for providing such a simple and delicious recipe! I was pleased to find it wasn't dry despite the lower fat content. :D
One of my family's favorite quick breads, I've made this many times over the years. I've used shredded carrot and shredded sweet potato, both delicious! I've also varied the dried fruit and used apricot, cranberry, golden raisin, regular raisins, etc., and tried vanilla, lemon or orange extract. Always delicious and great for breakfast, with a cup of afternoon coffee for a snack or dessert with some frozen vanilla yogurt on top.
So simple, so yummy. I followed the advice of a poster and used apple sauce to replace most of the butter. I also added more carrots and used Splenda Brown Sugar mix. Cooking time 40-45'. Healthy and tasty for when you *need* dessert. Who needs the calories in carrot cake? I'll try to add some toasted walnuts next time.