Sunday, November 20, 2011

Better Late than Never

I finished my first administration class on Monday. So happy that I have my Monday night back and part of my weekends! And I finally got my diploma for my master's degree in the mail...just a few months later. My husband and I went and got a frame for it tonight and put it up in our stairwell with the rest of our degrees. It looks good and feels much more official, especially since I didn't walk in a graduation ceremony. My sister, Audrey, requested an ice cream cake for her 20th birthday. So I purchased one of those but decided to make some dessert to bring also. It's dairy-free and can easily be adapted to make two or more loaves. If you don't like raisins, you could use chocolate chips or walnuts.

Pumpkin Carrot Raisin Bread
adapted from
Oven 350

1 1/2cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups granulated sugar
1 cup canned pure pumpkin
2 large eggs
1/2 cup vegetable oil
1/4 cup water
1 /2 cup carrots, shredded
1/2 cup raisins

Grease and flour a 9 x 5-inch loaf pan.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl.

Combine sugar, pumpkin, eggs, oil and water in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened.

Fold in carrot and raisins. Spoon batter into prepared loaf pan.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

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