Carrot Raisin Breakfast Bread

In my last post, I bragged about the beautiful April weather we are having here at the base of the Wasatch Mountains.....It didn't take long for the "Powers that be" to show me who is boss around here. The temperatures have dropped and it has been raining, sleeting hailing...and snowing in the mountains. But you won't hear me complain, because I love the end product-May Flowers. However, I do hope that the temperatures don't drop so far down that it freezes the trees that have blossomed already. The apricot trees are done blossoming, but now the pear trees are in full bloom.
I actually love rain. It makes me want to bake. There is something about a warm house filled with sweet aromas while the windows are spattered with raindrops. The rain keeps me from doing work out in the yard and gives me time to be in the kitchen.
My husband and eldest daughter leave pretty early in the morning. She isn't much of a breakfast eater in the first place, and in the early hours she especially isn't...six hours until lunch is a bit long to go without nourishment, so I have taken to making her smoothies every morning. But, to break the monotony of smoothies, I love to bake breakfast breads. I pack the breads full of nutritious elements as well as plenty of YUMMY. You will find the recipe below for my Carrot Raisin Bread.
Finally.....my giveaway was a BIG FLOP! Oh well, maybe I'll have another one sometime.

CARROT RAISIN BREAD
makes 1 loaf

1 cup whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup rolled oats
1/4 cup flax
1/2 cup brown sugar
1/2 cup orange marmalade
1 egg
1/2 cup + 3 tablespoon vegetable oil
1 1/2 cups carrots, shredded finely
1/2 cup golden raisins
Prepare a loaf pan by brushing it with shortening or butter and then dusting it with flour. Preheat the oven to 350 degrees. Ina bowl, combine the oil, sugar, marmalade, and egg and beat well together. Add the carrots and mix. Add all the dry ingredients and mix until well blended. Finally, fold in the raisins. Pour into loaf pan and bake for 40 minutes or until a toothpick comes out clean from the center. Gently turn loaf out of hot loaf pan onto a cooling rack as soon as possible so that the bottom of your bread won't be overcooked. T
urn bread onto it's side to slice easily.

I love to enjoy it with just a dab of creamy butter. But you can make a simple cream cheese frosting if you wish.

ENJOY!