Carrot Raisin Quick Bread
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||3⁄4 Teaspoon|
|Baking powder||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Shredded carrot||1 Cup (16 tbs)|
|Firmly packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Egg||1 Large, beaten|
1. Preheat oven to 350°.
2. Combine first 6 ingredients in a large bowl. Combine carrot and next 5 ingredients; stir well. Add to flour mixture, stirring just until moist.
3. Pour batter into an 8- x 4-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on a wire rack.