Whole Wheat Carrot Pecan Bread with Raisins and Dates
Preheat oven to 325F. Lightly spray 2 loaf pans (I only have one, so I used one plus a square baking dish) with cooking spray. Nuts too if you’d like.
Combine first 5 ingredients in a medium bowl and whisk together.
In a large bowl, stir together remaining ingredients, adding and stirring one at a time until combined. Gently fold in dry ingredients, being careful not to anger the gluten in the wheat by over mixing.
Spread batter into prepared pans and bake for 55-60 minutes. Tip: You may divide the batter in half up to the carrots and make two separate loaves with different add-ins, to please anyone in your family. Also note, the add-ins provided are for 2 loaves, so you would cut that amount in half.
This bread freezes well. Refrigerate leftover bread, or cover and consume with 2-3 days. This wonderful carrot bread is so surprisingly moist, that it may have a few moldy friends if left out any longer.