CARROT, RAISIN & PECAN BREAD

Carrot, Raisin & Pecan Bread image

Our garden is currently overflowing with carrots, and this quick bread is a delicious way to use up some of them; it's moist and full of raisins and pecans! This makes one loaf; the recipe is easily doubled and the bread freezes well.

Provided by EdsGirlAngie

Time 1h

Yield 1 loaf

Number Of Ingredients 12

Ingredients

3/4 cup sugar
3/4 cup vegetable oil
2 eggs, beaten
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 cup shredded carrot
1/4 cup raisins
1/4 cup chopped pecans

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.

Nutrition Facts : Calories 3204, Fat 195.6, SaturatedFat 26.5, Cholesterol 423, Sodium 2379, Carbohydrate 338.7, Fiber 12.5, Sugar 178.8, Protein 36.6