* Exported from MasterCook *
Bread, Carrot-Raisin Quick
Recipe By :
Serving Size : 10 Preparation Time :0:15
Categories : Bread Bread-Bakers Mailing List
Fruit Vegetables
Amount Measure Ingredient -- Preparation Method
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Cooking spray
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 large eggs
3/4 cup sour cream
3/4 cup packed dark brown sugar
1/2 cup canola oil
1 teaspoon vanilla extract -- pure
1 1/2 cups shredded carrots -- (about 4 medium carrots)
1/2 cup raisins
Confectioner's sugar -- for dusting
Heat oven to 350F. Coat an 8 1/2" by 4 1/2" loaf pan with cooking spray.
In a medium bowl, whisk together the flour, baking powder, cinnamon,
and salt. In a large bowl, whisk together the eggs, sour cream, brown
sugar, oil, and vanilla.
Gradually add the flour mixture into the egg mixture, stirring until
just incorporated. Fold in shredded carrots and raisins to the batter.
Transfer the batter to the prepared pan and bake until golden brown
and a wooden pick inserted into the center comes out clean, 55 to 65
minutes. Let cool in the pan for 5 minutes before transferring to a
wire rack to cool completely. Dust with confectioner's sugar.
tips & techniques
Tip: For mini loaves, divide the batter among three 5 3/4- by 3 1/4"
loaf pans and bake for 40 to 45 minutes.
Make It Ahead: Tightly wrap cooled quick breads and store at room
temperature for 2 days or freeze for up to 2 months.
Description:
"This version combines carrots, raisins, and brown sugar for a
sweet, tangy, and textured bite."
Source:
"womansday.com"
S(Internet address):
""
Start to Finish Time:
"1:15"
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Per Serving (excluding unknown items): 333 Calories; 16g Fat (42.2%
calories from fat); 5g Protein; 44g Carbohydrate; 2g Dietary Fiber;
50mg Cholesterol; 192mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 1 Other
Carbohydrates.