Carrot, Raisin & Pecan Bread

Our garden is currently overflowing with carrots, and this quick bread is a delicious way to use up some of them; it's moist and full of raisins and pecans! This makes one loaf; the recipe is easily doubled and the bread freezes well.

• Ready In: 1 hr
• Yields: 1 loaf

Ingredients

• 3⁄4 cup sugar
• 3⁄4 cup  vegetable oil
• 2  eggs, beaten
• 1 1⁄2 cups flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon cinnamon
• 1  cup  shredded carrot
• 1⁄4 cup raisins
• 1⁄4 cup  chopped pecans

Directions

1. Preheat oven to 375 degrees F.
2. Combine sugar and oil; add eggs, one at a time.
3. In a separate bowl, combine flour, baking powder, baking soda, salt, nutmeg, cinnamon, raisins and pecans.
4. Stir into sugar-oil-egg mixture until combined; do not overmix.
5. Pour into a greased or non-stick loaf pan and bake at 375 degrees F for 45 minutes or until toothpick comes out clean after inserting in middle of bread.
6. Let cool slightly in pan, then carefully turn out onto a baking rack to finish cooling.