Carrot Raisin Quick Bread |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 2 |
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Another gem I found through Cooking Light magazine. This gives a very moist and packed with flavor quick bread that is lower in calories than a cake. I like to add chopped walnuts or pecans to the bread but the original recipe does not call for them so I left it as written. It is also fun to add about a 1/2 cup of shredded unsweetened coconut for a fun twist. Ingredients:
1 3/4 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon baking powder |
1/4 teaspoon salt |
1 cup carrot, coarsely shredded |
2/3 cup brown sugar, packed |
1/2 cup golden raisin |
1/2 cup low-fat milk |
3 tablespoons butter, melted |
1 large egg, lightly beaten |
Directions:
1. Preheat oven to 350°F Coat an 8-inch loaf pan with non-stick cooking spray.
2. In a large bowl, combine flour, baking soda, cinnamon, nutmeg, baking powder and salt together.
3. In a small bowl, combine carrots, brown sugar, raisins, milk, melted butter and beaten egg together.
4. Add the carrot mixture to the flour mixture, stirring just until mixture is moist (over mixing will produce a dry/dense bread).
5. Pour batter into the prepared loaf pan and bake for 1 hour to 1 hour 10 minutes or until a pick inserted in the center comes out clean.
6. Cool in pan for 10 minutes before removing to a wire rack.
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