Carrot-Raisin Bread

You don't need lots of oil and eggs to make a rich-tasting bread — as this recipe shows!

• Ready In: 1 hr
• Serves: 6
• Yields: 2 loaves

Ingredients

• 1 1⁄2 cups all-purpose flour, sifted
• 1⁄2 cup sugar
• 1  teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄2 teaspoons ground cinnamon
• 1⁄4 teaspoon ground allspice
• 1  egg, beaten
• 1⁄2 cup water
• 2  tablespoons  vegetable oil
• 1⁄2 teaspoon vanilla
• 1 1⁄2 cups carrots, finely shredded
• 1⁄4 cup pecans, chopped
• 1⁄4 cup golden raisin

Directions

1. Preheat oven to 350 degrees F. Lightly oil two, 9- by 5-inch loaf pans.
2. Stir together dry ingredients in large mixing bowl. Make well in center of dry mixture.
3. In separate bowl, mix together remaining ingredients. Add mixture all at once to dry ingredients. Stir just enough to moisten and evenly distribute carrots.
4. Turn into prepared pan. Bake for 50 minutes or until toothpick inserted in center comes out clean.
5. Cool for 5 minutes in pan. Remove from pan and complete cooling on wire rack before slicing.