Whole Wheat Carrot Raisin Bread

Very hearty and satisfying. I love it with breakfast or as a snack. Plus it's not too sweet! You can use either granulated sugar or substitute agave, which I like to do and find that it makes baked goods more moist.

Preheat oven to 350.

  • 3/4 C raisins
  • 1/4 C orange juice
  • 1 C whole wheat flour
  • 1/2 C all-purpose flour
  • 3/4 C sugar or substitute 1/2 C agave sweetener
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground allspice or pumpkin pie spice
  • 1 beaten egg
  • 1 cup finely shredded carrots
  • 1/4 C cooking oil (I use vegetable oil)
  • 3/4 C chopped walnuts
  1. Grease the bottom and sides of a loaf pan.  In a small bowl stir together the raisins and orange juice.  Set aside.
  2. In a large bowl stir together all dry ingredients.  Make a well in the center of the mixture.
  3. Add all wet ingredients to dry mixture.  Stir just until moistened.  Fold in walnuts.
  4. Spoon batter into loaf pan and bake for 55 minutes or until a toothpick comes out clean from the center of the loaf.  Allow to cool for 10 minutes.
  5. Enjoy while still warm!

 

A little slice of heaven.


 

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3 thoughts on “Whole Wheat Carrot Raisin Bread

    • Thanks for your comment. I also like less-sweet fruit breads and cakes. I usually omit about 15% of the sugar that dessert recipes call for. I checked out your blog and think it’s great. I like the array of recipes.

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