Best 6 Carrot And Raisin Loaf Recipes

CARROT RAISIN QUICK BREAD

Steps:

• Preheat oven to 350°F Coat an 8-inch loaf pan with non-stick cooking spray.
• In a large bowl, combine flour, baking soda, cinnamon, nutmeg, baking powder and salt together.
• In a small bowl, combine carrots, brown sugar, raisins, milk, melted butter and beaten egg together.
• Add the carrot mixture to the flour mixture, stirring just until mixture is moist (over mixing will produce a dry/dense bread).
• Pour batter into the prepared loaf pan and bake for 1 hour to 1 hour 10 minutes or until a pick inserted in the center comes out clean.
• Cool in pan for 10 minutes before removing to a wire rack.

CARROT RAISIN BREAD

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (you machine may audibly signal this), add walnuts and raisins.

CARROT RAISIN BREAD OR ROLLS

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, salt and shortening; stir until melted. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the cooled milk mixture and egg; stir well to combine. In a separate bowl, combine carrots, raisins, 2 cups flour, cinnamon, allspice and cloves. Mix together with your fingers until carrots and raisins are coated and separated.
• Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 1/2 hour.
• Deflate dough and allow to rise again until nearly doubled, about 30 minutes.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. (At this point, you may divide the dough into 12 pieces and form into rolls if you wish.) Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven until crust is golden and loaf sounds hollow when tapped.

MOIST CARROT AND RAISIN WALNUT LOAF

Steps:

• Grease a loaf tin and line the base.
• Cream butter, sugar and vanilla.
• Beat in golden syrup.
• Add eggs one at a time; beat until well combined.
• Stir in carrot, raisins and walnuts.
• (Don't worry if the mixture looks curdled; it will come out right when the flour is added.)
• Stir in sifted dry ingredients; stir until combined.
• Pour mixture into prepared pan.
• Bake in moderate oven about 1-1/4 hours.
• Let stand about 5 minutes before turning out onto a wire rack.

RAISIN LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• Place butter, sugar, and 1 egg in large bowl. Beat well. Beat in second egg. Stir in milk and vanilla.
• In another bowl measure in flour, baking powder, and salt. Stir in raisins. Pour all at once into batter. Stir to moisten only. Spoon into greased loaf pan.
• Bake in 350 degree F (175 degree C) oven for 1 hour or until it tests done. Cool 10 minutes. Turn out of pan. Cool on rack. Wrap to store. Allow to ripen a day or two to improve flavor. Serve buttered.

CARROT AND PINEAPPLE BREAD

Steps:

• In a bowl, combine the dry ingredients. In a bowl, beat the eggs, sugar and oil; add carrot, pineapple and vanilla. Stir into dry ingredients just until moistened. Fold in walnuts. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.