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Carrot-Raisin Brunch Bread




Source of Recipe


Kathy


List of Ingredients




Carrot-Raisin Brunch Bread


2 large carrots -- cut into 1" pieces
1 teaspoon ground cinnamon
1 teaspoon finely shredded orange peel
1/2 teaspoon ground nutmeg
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup raisins

Recipe




In a saucepan, cook carrots in a small amount of boiling water about 15 Minutes or till tender. Drain, reserving 1/4 cup liquid. In a blender Container or food processor bowl, combine the carrots, reserved liquid, Cinnamon, orange peel, and the nutmeg. Cover and blend or process till the Mixture is smooth.

In a mixing bowl, stir together the flour, baking powder, baking soda, And salt; set aside. In a large mixer bowl, beat butter or margarine on medium speed of electric mixer for 30 seconds. Add brown sugar and beat till fluffy.

Add eggs and vanilla; beat well. Add flour mixture and carrot mixture Alternately to beaten mixture, beating on low speed after each addition just till combined. Fold in raisins.

Turn batter into two greased 8 x 4 x 2-inch loaf pans. Bake in a 350
Degree oven for 35 to 40 minutes or till a wooden toothpick inserted near Center comes out clean. Cool bread 10 minutes in pans.
Remove from pans; cool thoroughly on wire racks.

Makes 2 loaves.