Carrot loaf
3 cups sweet quick bread mix
2/3 cup orange juice
1/2 cup raisins
1 1/2 tsp. pumpkin pie spice
1/2 cup vegetable oil
2 eggs
1 cup grated carrots
1/2 cup crushed pineapple
1/2 cup chopped nuts (optional)
Bring orange juice to a boil. Pour over raisins and let soak for 15 minutes. Place mix into a medium bowl and stir in pumpkin pie spice. Make a well in the center of the dry ingredients. Combine the oil, eggs, carrot, pineapple, and nuts in a separate bowl. Drain raisins, reserving 3 tablespoons of juice, and stir raisins and reserved juice into carrot mixture. Pour all at once into the dry ingredients, and stir just until moistened. Pour batter into greased loaf pans. Bake at 350 degrees for 50-60 minutes or until a toothpick comes out clean when inserted in center. Cool on rack for 5 minutes and then turn out of pan to finish cooling.