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Two favorite vegetables, carrots and zucchini, have given us popular, moist loaf breads.
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Because of the natural sweetness of carrots, carrot bread requires less sugar than zucchini bread and the added touch of orange is beautiful against a white serving platter.
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Preheat oven to 350F (180C).
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Brush a 9 x 5 x 3 inch loaf pan with melted butter or coat with vegetable spray.
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Combine in a bowl the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt, stirring with a rubber spatula until very well mixed.
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Cream together the butter and sugar in bowl of an electric mixer until light and fluffy.
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Add the eggs and beat until creamy.
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Add the dry ingredients to the butter mixture gradually, blending well.
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Fold in the carrots and nuts.
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(The carrots can be grated in a food processor.
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Remove them and then chop the nuts and raisins together.
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Processor-chopped ingredients will yield a smoother slice of bread.
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) Spread the batter in the prepared pan and bake approximately one hour or until the bread tests done with a cake tester.
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Remove from the oven and cool in the pan on a wire rack 15 minutes.
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15
Turn bread out on rack to finish cooling.
