| TROPICAL CARROT BREAD |
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Prep time: 20 minutes Bake time: 55-60 minutes Makes 1 loafCRISCO No-Stick Cooking Spray 1 -3/4 cups flour 1/2 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons cinnamon 1/4 teaspoon ginger 1/2 teaspoon salt 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 3/4 cup granulated sugar 1/4 cup brown sugar 2 eggs 1 teaspoon vanilla 1/2 cup old-fashioned or quick oats 1 cup finely shredded carrots 1/4 cup flaked coconut 1 can (8 ounces) crushed pineapple in juice 1/2 cup raisins Topping 1 tablespoon old-fashioned or quick oats Preheat oven to 350 degrees. Spray 9x5x3 loaf pan with Crisco No Stick cooking Spray. Combine flour, baking powder, baking soda, cinnamon, ginger, and salt in medium bowl; set aside. Combine CRISCO shortening and sugars in the bowl of an electric mixer; beat at medium speed until well blended. Add eggs and vanilla; beat until well blended. Stir in flour mixture; add the oats. Add carrots, coconut and pineapple with juice; stir just until blended. Stir in raisins. Spoon and smooth into loaf pan. For topping, sprinkle oats over top. Bake for 55-60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan on cooling rack. Loosen from sides. Remove from pan. Cool completely on cooling rack. For best taste and easy slicing, wrap and refrigerate overnight. |
