Carrot and Raisin Quick Bread 1 3/4 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/4 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1 cup coarsely shredded carrot 2/3 cup packed brown sugar 1/2 cup golden raisins 1/2 cup fat-free milk 3 tablespoons stick margarine or butter, melted 1 large egg, lightly beaten Cooking spray
Preheat oven to 350F. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a large bowl (flour through nutmeg). Combine carrot and next 5 ingredients (carrot through egg) in a small bowl; add to flour mixture, stirring just until flour mixture is moist. Pour batter into an 8-inch loaf pan coated with cooking spray. Bake at 350F for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool on a wire rack. Yield: 12 servings Helen Whitehead, C N D List Moderator email: h...@sympatico.ca --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
