Carrot-Raisin Quick Bread

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 174
  • Calories from fat: 19%
  • Fat: 3.6g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 3.1g
  • Carbohydrate: 32.9g
  • Fiber: 1.2g
  • Cholesterol: 19mg
  • Iron: 1.4mg
  • Sodium: 215mg
  • Calcium: 42mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
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