Carrot Raisin Bread
| 2 | cups whole wheat pastry flour | 1/2 | cup sugar |
| 1 | teaspoon baking powder | 1 | teaspoon baking soda |
| 1 | teaspoon ground cinnamon | 1 | cup apple or orange juice |
| 1 | cup finely grated carrots | 1/3 | cup raisins |
| 1/4 | cup toasted wheat germ | | |
| | | |
|
 |
Combine flour, sugar, baking powder, baking soda, and cinnamon in a large bowl, and stir to mix well. Add the juice and carrots, and stir just until the dry ingredients are moistened. Fold in the raisins and wheat germ. Coat an 8x4-inch loaf pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 350 degrees for 45 minutes, or until a tooth pick inserted in the center of the loaf comes out clean. Remove from oven and let sit 10 minutes before turning onto a wire rack to cool. Yields 16 slices.
| | |
|
