Homemade Carrot Bread



8 servings



1-1/2 cup all-purpose flour
1 tsp. soda
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 cup vegetable oil
1 cup brown sugar
3 eggs
1/2 cup walnuts, chopped
1/2 cup diced, canned pineapple, drained
1/2 cup raisins
1 cup finely shredded carrots


Sift first five ingredients into a mixing bowl. In a separate bowl, whisk together oil, sugar and eggs. Stir liquid mixture into flour; mix well. Add next four ingredients; stir.

Grease and flour a 9" square pan or four mini-loaf pans (3x6"). Fill pans 2/3 full with batter. Bake at 350°F for about 30 minutes. If baking mini-loaves, bake for 20 minutes.

Author's Comments

This bread is always sweet and moist. Mini-loves are best for serving to crowds. Serve a 1-inch slice, cut in two (each about 1-1/2"X 3"). I'm always surprised how good it tastes with things like chunky chili or corn chowder!

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