I bought a 5-pound bag of carrots the other day. That’s a lot of carrots. This Carrot Raisin Bread was one of the things that happened with a five pound bag of carrots. And it was a very, very good thing.
The crushed pineapple gives this bread some texture and extra moistness, and the cinnamon is just the perfect spice here. And it smells pretty fantastic as it is baking.
And because this is a very moist bread, it will keep, wrapped on the counter, for days. Also of note: toasting slices and giving them a schmear of cream cheese is a very good thing to do.
One other different kind of thing – I’ve really noticed that when you are baking a loaf quick bread, the type of pan you use really, really can alter the cooking time. Metal is quickest, and thinner or darker metal pans even quicker. Glass can add 5 minutes, or even a few more. One thick ceramic loaf pan I have seems to add at least 10 minutes to every baking time. All of which is to say, check on the early side, but be prepared for a swing in baking times.
Also, get to know a favorite pan or two.
Finally, a word to the raisin-haters. I’m sorry that there are raisins in here. I once saw a Facebook group called “Get Your Raisins the F%$# Out of My Cookies.” A bit extreme, but no wondering where the members stood. I suppose you can leave them out. A little crystallized ginger might be nice instead. Or both. Actually, yes, both!
More Quick Breads and Muffins Recipes:
- Classic Zucchini Bread or Muffins
- Irish Scones with Smoked Salmon
- Pepper Jack and Green Chili Corn Muffins
- Molasses Cornbread
Carrot Raisin Bread
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher or coarse salt
- ¾ cup (1 ½ sticks) unsalted butter at room temperature
- 1 ½ cups granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 3 cups grated peeled carrots
- 1 8-ounce can crushed pineapple in juice
- ¾ cup raisins
- Preheat the oven to 350°F. Grease a 9 x 6-inch loaf pan if you have it, or a 9 x 5 one if that what you have (it’s a standard size).
- In a medium bowl mix together the flour, baking soda, cinnamon, and salt.
- In a large bowl using an electric mixer beat together the butter and sugar until creamy. Beat in the eggs, one at a time, then beat in the vanilla.
- Switch to a spoon and stir in the flour mixture until almost combined. Add the carrots, pineapple, and raisins and stir until just combined. Turn the mixture into the prepared pan.
- Bake for 60 to 70 minutes until a wooden skewer inserted into the center of the loaf comes out clean. Cool the loaf in the pan on a wire rack for about 10 minutes, then turn the loaf out of the pan and continue cooling on the wire rack, upright, until it is completely cool. Slice and serve.
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