California Raisin and Carrot Bread
A quickbread version of your favorite carrot cake.
- 1/4 cup shortening
- 1/2 cup water
- 1/2 cup California natural raisins
- 1/2 cup California golden raisins
- 1/2 cup granulated sugar
- 1 egg, beaten
- 1 cup grated carrots
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 tsp ground cloves
Have all ingredients at room temperature. Preheat oven to 325°F. Grease and flour one 8-1/2×4-1/2-inch loaf pan; set aside.
In small saucepan over low heat or in glass bowl in microwave on high, heat shortening, water, and raisins until shortening is melted. Stir in sugar until dissolved; cool; beat in egg, and stir in carrots. Meanwhile, measure dry ingredients into a medium mixing bowl; stir until well combined. Add egg mixture and stir just to combine; turn into prepared pan.
Bake at 325°F for 55 minutes until pick inserted in center comes out clean. Cool slightly and turn onto wire rack to cool completely. Cut into 12 slices.
Nutrition Facts Per Serving
Calories 180 (25% from fat); Total Fat 5g (sat 1g, mono 2g, poly 1g, trans <1g ); Cholesterol 20mg; Protein 3g; Carbohydrate 32g; (Dietary Fiber 2g; Sugars 19g; ); Iron 1mg; Sodium 230mg; Calcium 14mg; Potassium 164mg
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