| previous | next |
Title: All-Star Carrot-Raisin Bread
Categories: Bread
Yield: 1 Loaf
| 1 1/4 | c | Flour |
| 1 1/2 | ts | Baking powder |
| 1 | ts | Cinnamon |
| 1/2 | ts | ;salt |
| 1/2 | c | Sugar, dark brown; firmly packed |
| 1/3 | c | Oil |
| 2 | lg | Eggs |
| 1/2 | c | Milk |
| 2 | sm | Carrots; peeled & shredded 1 1/4 cups |
| 1 | tb | Lemon peel; grated |
| GLAZE | ||
| 1/3 | c | Sugar, powdered |
| 2 | tb | Juice, fresh lemon |
| 1 | tb | Water |
Preheat oven to 350 degrees. Grease a 9x5" loaf pan. Line with waxed paper.
Mix together flour, baking powder, cinnamon, and salt.
Beat together brown sugar and oil at medium speed until well combined. Beat in eggs, 1 at a time, beating well after each addition.
Alternately beat flour mixture and milk into egg mixture. Stir in carrots, raisins, and lemon peel. Spoon batter into prepared pan; smooth top.
Bake loaf until browned and a toothpick inserted in the center comes out clean, 55 minutes.
Meanwhile, prepare glaze. Mix together confectioners' sugar, lemon juice, and water until blended and smooth.
Transfer pan to a wire rack. Pierce loaf top serveral times with a fork. Brush loaf with glaze. Cool for 10 minutes.
Loosen loaf by running a metal spatula around sides of pan. Turn out onto rack to cool completely.