This recipe courtesy of The 100 Best Vegan Baking Recipes by Kris Holechek

• 11/4 cups all-purpose flour
• 1 cup white-wheat flour (or all-purpose flour)
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup shredded carrots
• 1 medium apple, peeled and shredded
• 11/4 cups grain or nut milk
• 1/4 cup oil
• zest of 1 medium orange
• juice of one medium orange
• 1/2 cup raisins
• 1/2 cup walnuts

Instructions:

1. Preheat the oven to 350 degrees.
2. Lightly grease a 9 x 5-inch loaf pan with margarine or oil.
3. In a medium bowl, combine all-purpose flour, white-wheat flour, sugar, baking powder and salt.
4. In a large bowl, combine shredded carrots, shredded apple and milk and mix until well-combined.
5. Add oil, orange zest and orange juice.
6. Add dry ingredients to wet ingredients in two batches until just combined. Gently mix in raisins and walnuts.
7. Spread batter in the loaf pan and bake for 50 to 55 minutes, until bread is golden and a toothpick comes out clean.
8. Let cool in the pan on a cooling rack until the pan is cool enough to touch, about 40 minutes. Run a knife around the outside of the loaf to separate it from the pan, and turn bread out of the pan to finish cooling on a rack.
9. Store leftover bread covered at room temperature.

For muffins, adjust baking time to 22-25 minutes.

Yield: 1 loaf, 10 slices