Total Time
1hr 16mins
Prep 10 mins
Cook 1 hr 6 mins

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 Nutrition

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.
Most Helpful

5 5

YUM, what a great, moist fruity bread! Loved it!
I made a couple of changes due to personal preference: Instead of all ap flour, I used half whole spelt flour, since I dont like nutmeg that much I used cake spice instead. Also I reduced the sugar to 1 tbs so that I could also spread this with savoury toppings and instead of 1/2 c raisins I used 1/4 c 1/4 c desiccated coconut.
As you can see from my pic I made muffins instead of a loaf so that I could try this quicker. ;)
THANKS SO MUCH for sharing a definite keeper with us, Hokies!
Made and reviewed for Photo Tag August 2012.