Best Carrot Raisin Bread Recipes

ZUCCHINI, APPLE, CARROT RAISIN NUT BREAD

Steps:

• 1. Heat oven to 350 degree's. Grease and flour a loaf pan. (You may also foil line pan for easy removal. Simply foil on the pan before you grease and flour it. )
• 2. Grate zucchini with peel. Grate peeled carrots. Dice apple. Place all together in a bowl with nuts. Mix to combine and set aside.
• 3. In a seperste bowl. mix the flour, baking soda, baking powder , salt and cinnamon together. Set aside.
• 4. In another bowl. Mix oil, eggs, brown sugar, granulated sugar and vanilla together. Mix on low until smooth.
• 5. Pour egg mixture into flour mixture. Mix on low speed until combined. Do not over mix.
• 6. Add in Zucchini, apple, raisins, carrot, and nuts. Mix until all ingredients are incorporated.
• 7. Place in oven at 350°. Bake for approximately one hour., or until pick comes out clean. Remove from oven to cool. when cool. Invert onto a platter. ( if you foil lined baking pans. You don't even need to cool the Loaves. You can plift out of the cans while still hot and then cool)

BLUE RIBBON ZUCCHINI CARROT RAISIN BREAD

Steps:

• 1. Preheat oven to 325 degrees.
• 2. In large bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda.
• 3. In small bowl, combine eggs, oil and vanilla. Add to dry ingredients and mix. (Batter will be stiff until you mix in zucchini.)
• 4. Stir in zucchini, carrots, raisins and nuts. As you continue to mix, it will become the proper consistency as the zucchini lets go of its moisture.
• 5. Pour batter evenly into 2 well-greased 8½x4 inch loaf pans.
• 6. Bake 1 hour to 1 hour and 15 minutes or until a knife inserted comes out nearly clean. Cool 10-15 minutes before removing from pan. Cool on wire racks.
• 7. Makes 2 loaves.

CARROT, RAISIN & PECAN BREAD

Steps:

• 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.

CARROT-RAISIN-NUT BREAD (BREAD MACHINE)

Steps:

• Place ingredients in your bread machine pan, EXCEPT walnuts and raisins, in the order specified by your owner's manual.
• Program for basic cycle, and your desired crust setting; press start.
• Add walnuts and raisins when machine signals, or at the end of the first cycle.

ZUCCHINI CARROT RAISIN WALNUT BREAD

Steps:

• Preheat oven to 350 degrees. Grease and flour 9"x 5" loaf pan.
• Mix together flour, spices, salt, baking powder and soda.
• In a separate bowl beat eggs, sugars, applesauce and vanilla extract. Mix in zucchini and carrot. Stir in dry ingredients, then walnuts and raisins. Mix well.Pour into greased and floured pan.
• Bake for 55 minutes in center of oven. The bread is done when a toothpick inserted in the center comes out clean.
• Cool in pan about 15 minutes. If you greased the pan, cut around the edge with a butter knife to loosen. Turn out onto wire rack to cook completely.
• Eat alone or top with low-fat cream cheese, strawberries or powdered sugar.

CARROT RAISIN QUICK BREAD

Steps:

• Preheat oven to 350°F Coat an 8-inch loaf pan with non-stick cooking spray.
• In a large bowl, combine flour, baking soda, cinnamon, nutmeg, baking powder and salt together.
• In a small bowl, combine carrots, brown sugar, raisins, milk, melted butter and beaten egg together.
• Add the carrot mixture to the flour mixture, stirring just until mixture is moist (over mixing will produce a dry/dense bread).
• Pour batter into the prepared loaf pan and bake for 1 hour to 1 hour 10 minutes or until a pick inserted in the center comes out clean.
• Cool in pan for 10 minutes before removing to a wire rack.

MIMI'S CAFE CARROT RAISIN BREAD

Steps:

• Preheat oven to 350 degrees. Spray three small (5-by-3-inch) loaf pans with cooking spray; set aside.
• In a large bowl, stir together flour, sugar, cinnamon, baking soda, baking powder and salt. In a medium bowl, whisk together milk, oil, egg and vanilla. Stir milk mixture into dry ingredients until well-blended. Sprinkle carrot and raisins over batter and blend until evenly distributed.
• Divide batter evenly among pans and bake 35 minutes or until a tester inserted in center of loaf comes out clean. Cool in pans 5 minutes on cooling rack, remove from pans. Cool on rack an additional 15 minutes before slicing. Serve warm.

PUMPKIN CARROT RAISIN SPICE BREAD

Steps:

• Beat eggs, and mix in sugar, oil, pumpkin, vanilla, buttermilk, raisins, carrots, and nuts.
• Gradually add spices, flour, and wheat germ. Stir well.
• Bake in well-greased muffin tins or 2 bread pans at 350 until they smell good.

CARROT RAISIN BREAD OR ROLLS

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, salt and shortening; stir until melted. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the cooled milk mixture and egg; stir well to combine. In a separate bowl, combine carrots, raisins, 2 cups flour, cinnamon, allspice and cloves. Mix together with your fingers until carrots and raisins are coated and separated.
• Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 1/2 hour.
• Deflate dough and allow to rise again until nearly doubled, about 30 minutes.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. (At this point, you may divide the dough into 12 pieces and form into rolls if you wish.) Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven until crust is golden and loaf sounds hollow when tapped.

CARROT RAISIN BREAD

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (you machine may audibly signal this), add walnuts and raisins.

PUMPKIN CARROT RAISIN BREAD

Steps:

• 1. Preheat oven 350 degrees. Flour two 9"x5" loaf pans.
• 2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and water in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in carrot and raisins. Spoon batter into prepared loaf pans.
• 3. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
• 4. Note: could use 3- 8x4 loaf pans ~prepare as above and bake 55-60 min. Could use 5 or 6- 5x3 mini-loaf pans ~ prepare as above and bake 50-55 minutes.

MIMI'S CARROT RAISIN BREAD/MUFFINS-SLIMMED DOWN

Steps:

• 1. 1. Sift 1st 5 ingredients into a large bowl
• 2. 2. In separate bowl Wisk together the applesauce, molasses, Splenda and eggs.
• 3. 3. Stir liquid into flour, mix well, but don't over mix.
• 4. 4. Add next 4 ingredients, stir again
• 5. 5. Spray loaf pan with non stick spray. Fill pan 1/3 full or fill 12 regular sized muffin cups 1/3 full.
• 6. 6. Bake at 350 degrees for about 40 minutes to 1 hour, until pick place in center comes out clean.
• 7. Nutritional information per serving: Calories: 153.7, Total Fat: 5.5 g, Saturated Fat; 0.9 g, Polyunsaturated Fat; 1.5 g, Monounsaturated Fat; 2.7 g, Cholesterol: 61.7 mg, Sodium: 276.2 mg, Potassium: 165.5 mg, Total Carbohydrate: 25.5 g, Dietary Fiber; 2.5 g, Sugars; 7.6 g, Protein: 4.6 g

MIMI'S CARROT RAISIN BREAD

Steps:

• 1. Preheat oven to 350 degrees 2. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl. 3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand. 4. Pour flour mixture into the other ingredients and stir until combined. 5. Pour batter into 3 ungreased 5-inch loaf pans. Bake for 60 minutes, or until done. Makes 2 loaves.

MIMI'S CARROT RAISIN BREAD (MUFFINS) RECIPE - (4.4/5)

Steps:

• 1. Sift flour, baking soda, baking powder, cinnamon and salt into a mixing bowl. (or just dump them in and mix, I don't care) 2. In a separate bowl, whisk together the oil, sugar and eggs. 3. Stir the liquid mixture into the flour; mix well. 4. Add the walnuts, pineapple, raisins and carrots; stir again. 5. Grease and flour a 9" square pan or four mini-loaf pans. Fill the pans 2/3 full with batter. 6. Bake at 350 degrees F for about 40 minutes. (Mini-loaves take about 30 minutes).