Carrot, Raisin & Pecan Bread

Name: Carrot, Raisin & Pecan Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 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

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Recipe by EdsGirlAngie

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.

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READY IN: 1hr

YIELD: 1 loaf

UNITS: US

INGREDIENTS

Nutrition

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

Preheat oven to 375 degrees F.
Combine sugar and oil; add eggs, one at a time.
In a separate bowl, combine flour, baking powder, baking soda, salt, nutmeg, cinnamon, raisins and pecans.
Stir into sugar-oil-egg mixture until combined; do not overmix.
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.
Let cool slightly in pan, then carefully turn out onto a baking rack to finish cooling.

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