Carrot-Raisin Quick Bread

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.7 cup brown sugar packed
• 1 cup coarsely carrot shredded
• 1 large eggs lightly beaten
• 0.5 cup milk fat-free
• 1.8 cups flour all-purpose
• 0.5 cup golden raisins 
• 0.8 teaspoon ground cinnamon 
• 0.3 teaspoon ground nutmeg 
• 3 tablespoons butter melted
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• loaf pan
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 5 ingredients in a large bowl (flour through nutmeg).
4. Combine carrot and next 5 ingredients (carrot through egg) in a small bowl; add to flour mixture, stirring just until flour mixture is moist.
5. Pour batter into an 8-inch loaf pan coated with cooking spray.
6. Bake at 350 for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool on a wire rack.