Carrot Raisin And Pecan Bread
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Carrots||2 Medium, peeled and shredded|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Egg white||1 Large|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Evaporated skim milk||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
1 Preheat the oven to 350° F.
Lightly grease a 9" x 5"x 3" loaf pan and set aside.
In a large bowl, stirtogetherthe flour, baking powder, cinnamon, allspice, and salt.
2 In a medium-size bowl, stir to gether the carrots, oil, egg, egg white, sugar, milk, and vanilla.
Add the carrot mixture to the dry ingredients and stir until just combined.
Fold in the raisins and pecans.
3 Pour the batter into the prepared loaf pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 5 minutes, then turn it out onto a rack to cool completely.