Spiced Carrot Bread

  • 1 ½ c. flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 2 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. salt
  • 2 eggs
  • ½ c. brown sugar, lightly packed
  • ½ c. sugar
  • ¼ c. apple cider, apple juice, or skim milk
  • ¼ c. vegetable oil
  • 1 tsp. vanilla extract
  • 1 c. carrots, shredded (or + apple)
  • 1/2 c. raisins
  • 1/2 c. pecans, coarsely chopped

Preheat the oven to 350° F. Prepare 2 loaf pans by coating them with cooking spray.

In a large mixing bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, beat together the eggs, sugars, apple cider (or apple juice or skim milk), oil, and vanilla extract. Pour the mixture into the dry ingredients, mixing just enough to moisten. Fold in the carrots (or carrots and apples), raisins, and pecans, then spoon the batter into the loaf pans. Bake for 50-60 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Cool on a wire rack for 15 minutes before remove the loaf from the pan.

Serve warm or at room temperature.

  • Yields: 2 loaves
  • Preparation Time: 90 minutes

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