Carrot Walnut Bread

Directions

1. 1
   Two favorite vegetables, carrots and zucchini, have given us popular, moist loaf breads.
2. 2
   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.
3. 3
   Preheat oven to 350F (180C).
4. 4
   Brush a 9 x 5 x 3 inch loaf pan with melted butter or coat with vegetable spray.
5. 5
   Combine in a bowl the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt, stirring with a rubber spatula until very well mixed.
6. 6
   Cream together the butter and sugar in bowl of an electric mixer until light and fluffy.
7. 7
   Add the eggs and beat until creamy.
8. 8
   Add the dry ingredients to the butter mixture gradually, blending well.
9. 9
   Fold in the carrots and nuts.
10. 10
    (The carrots can be grated in a food processor.
11. 11
    Remove them and then chop the nuts and raisins together.
12. 12
    Processor-chopped ingredients will yield a smoother slice of bread.
13. 13
    ) Spread the batter in the prepared pan and bake approximately one hour or until the bread tests done with a cake tester.
14. 14
    Remove from the oven and cool in the pan on a wire rack 15 minutes.
15. 15
    Turn bread out on rack to finish cooling.