Rum Raisin Carrot Bread
Ingredients
| 3/4 cup golden raisins | ||
| 1/4 cup rum | ||
| 1 and 1/2 cups flour | ||
| 3/4 cup sugar | ||
| 2 tsp baking powder | ||
| 1 tsp ground cinnamon | ||
| 1 tsp kosher salt | ||
| 1/4 tsp ground allspice | ||
| 1 egg, beaten | ||
| 1 cup shredded carrots | ||
| 1/4 cup canola oil | ||
| 3/4 cups chopped walnuts |
- Grease the bottom and sides of a 8×12 loaf pan. Set aside
- In a bowl stir together the raisins and rum and set aside.
- In a mixing bowl stir together the flour, sugar, baking powder, cinnamon, salt and allspice.
- Make a well in the center of the dry mixture and set aside.
- In another bowl combine the egg, carrots and canola oil. Stir in the raisin mixture.
- Add the egg mixture all at once to the dry mixture. Stir until just moistened. Batter should be lumpy.
- Fold in the walnuts.
- Spoon the batter into the loaf pan and bake in a preheated 350 degree oven for about 1 hour.
- Cool on a wire rack for 10 minutes. Remove from the pan and cool completely on a rack.
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