You guys, something amazing happened the other day.
I went outside after 10:00am and guess what? It was under 90 degrees! This is major!
Generally, Fall is thought of as an imaginary season here in Phoenix, but I’m not so sure now. 86 degrees sounds like Fall to me!
Maybe my concept of the season is a little distorted…
Well, Fall or no Fall, I took my cue from the cooler weather and made something kind of Fall-ish. I think it’s still a little too early for pumpkin, regardless of what the beer aisle at the grocery store is trying to tell me, but it’s never a bad time for carrots. This bread has a little bit of spice to give your house that cooler weather scent, with some oranges keep it light and summery.
I made these cute mini-loafs using this Wilton Perfect Results Mini Loaf Pan which I loved. I think I want to bake everything in mini-loafs! This bread was perfect warmed up for breakfast, with or without a little butter on top.
Mandarin Carrot Bread
Recipe adapted Raisin-Carrot Bread recipe in Better Homes and Gardens New Cook Book
1/2 cup raisins
1/4 cup orange juice
1 1/2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon allspice
1 egg – beaten
1 cup shredded carrots
2 tablespoons melted butter
11oz. can of mandarin oranges, roughly chopped, save juice.
Preheat oven to 350 degrees. Grease pan.
- In a small bowl mix raisins and orange juice, set aside.
- In a medium bowl combine flour, sugar, baking powder, cinnamon, salt, and allspice – set aside.
- In a different bowl mix egg, carrots, butter, 1/4 cup of the juice from mandarin oranges, and 1/2 cup of chopped mandarin oranges. Stir in raisin mixture.
- Add raisin mix to flour mix all at once. Stir until just moistened.
- Pour into prepared pan. Bake for 18-25 minutes or until toothpick inserted comes out clean.
- Cool on wire rack and enjoy!
(If using regular 8in. bread pan, bake for 55-60 minutes)