1-1/2 cups. all-purpose flour
1 teaspoon soda
2 tsps. baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 cup brown sugar
3 eggs
1/2 cup chopped walnuts
1/2 cup diced canned pineapple, drained
1/2 cup raisins
1 cup finely shredded carrots
Sift first five ingredients into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again. Grease and flour a 9″ square pan or four mini-loaf pans (3″ x 6″). Fill the pans 2/3 full with batter. Bake at 350F for about 30 minutes. (Mini-loaves take about 20 minutes).
NOTE:
This bread is always sweet and moist. Mini-loves are best for serving to crowds. Serve a 1-inch slice, cut in two (each about 1-1/2″X 3″). I’m always surprised how good it tastes with things like chunky chili or corn chowder.