Categories: Breakfast, Quick Bread

Ingredients

• 1 cup chopped pecans
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups sugar
• 3/4 cup canola oil
• 3 large eggs
• 2 1/2 teaspoons vanilla extract
• 1 (8 ounce) can crushed pineapple, undrained
• 2 large carrots, finely grated (1 cup)
• 1 cup golden raisin

Directions

1. Preheat oven to 350°; bake pecans in a single layer on a baking sheet 5-7 minutes or until lightly toasted and fragrant; cool completely on a wire rack (about 15 minutes).

2. Meanwhile, combine the flour, salt, baking soda, ground cinnamon, and nutmeg in a big bowl; make a well in the center of the mixture.

3. In another bowl, whisk together the sugar, oil, eggs, and vanilla extract; fold in crushed pineapple and carrots.

4. Add to flour mixture, stirring just until dry ingredients are moistened.

5. Fold in tossed pecans and raisins; spoon into 2 greased and floured 8 × 4 inch loaf pans.

6. Bake for 55-60 minutes or until a pick comes out clean.

7. Cool in pans on a wire rack 15 minutes.

8. Remove from pans to wire rack, and cool completely.

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