Carrot-Raisin Bread
Source of Recipe
Mimi's Caf�
List of Ingredients
- 1� cups all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- � tsp salt
- 1 cup vegetable oil
- 1� cups packed brown sugar
- � cup granulated sugar
- 3 eggs
- � cup chopped walnuts
- � cup crushed pineapple, drained
- � cup raisins
- 1 cup lightly packed finely shredded carrots
Instructions
- Preheat the oven to 350� F. Generously grease and flour a 9-inch square pan, a six-compartment Texas-size muffin tin, or four 3- x 5-inch mini loaf pans.
- Sift flour, baking soda, baking powder, cinnamon and salt together into large bowl. Whisk together oil, brown sugar, granulated sugar and eggs; stir into flour mixture. Mix gently but well. Stir in walnuts, pineapple, raisins, and carrots; do not overmix.
- Add batter to square pan and level gently, or fill mini loaf pans or muffin cups about two-thirds full. Bake square pan 35 to 40 minutes, mini loaves or muffins about 30 minutes, or until top is lightly browned and a tester inserted in the center comes out clean.
Makes 12 servings.
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