Carrot Raisin Bread

I adore this bread – it’s sweet, but not too sweet. Perfect with coffee in the morning, flecked with shredded carrots and dotted with raisins. It makes getting out of bed on these last cold days of winter bearable!

• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup milk, room temperature
• 1/2 cup canola oil
• 1 cup grated carrots
• 1/2 cup raisins

1. Preheat oven to 350º, grease a 9″ x 5″ loaf pan.
2. In a medium bowl whisk flour, baking powder, baking soda, salt, and cinnamon – set aside.
3. In a large bowl, whisk sugar, eggs, milk, and oil together. Stir in the flour mixture until well combined, fold in the carrots and raisins.
4. Pour into prepared loaf pan, and bake for 40 to 50 minutes. Test with a toothpick, let cool on a wire rack for 15 minutes, remove from pan, and let cool completely.