Morning Glory Muffin Bread - cooking recipe

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

Preparation

Preheat oven to 350\u00b0; 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).
Meanwhile, combine the flour, salt, baking soda, ground cinnamon, and nutmeg in a big bowl; make a well in the center of the mixture.
In another bowl, whisk together the sugar, oil, eggs, and vanilla extract; fold in crushed pineapple and carrots.
Add to flour mixture, stirring just until dry ingredients are moistened.
Fold in tossed pecans and raisins; spoon into 2 greased and floured 8 x 4 inch loaf pans.
Bake for 55-60 minutes or until a pick comes out clean.
Cool in pans on a wire rack 15 minutes.
Remove from pans to wire rack, and cool completely.