This recipe was clipped from Parade magazine and was published in 1968. Recipe is typed below along with a scanned copy.

There’s nothing quite like the fragrance and taste of home made bread, fresh from the oven. Orange-Carrot Loaf excels in both respects. The carrots are so subtle you’ll never know they are there, but along with orange peel they impart a golden flecked appearance to this special loaf. A variety of spices and plump raisins further enhance the flavor.

Eaten plain, toasted or made into sandwiches, this bread is a treat. The recipe below makes two golden loaves. It’s a good thing, for one loaf will disappear quickly.

Orange-Carrot Bread

2 packages active dry yeast
1 cup warm water (110°-115°)
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 egg, beaten
3 tablespoons soft butter or margarine
2/3 cup lukewarm orange juice
2 tablespoons grated orange peel
6 to 6 1/2 cups sifted all-purpose flour, divided
1 cup seedless raisins
1 1/2 cups grated carrots, at room temperature

Sprinkle yeast on warm water; stir until dissolved. Add sugar, salt, spices, egg, butter, orange juice and peel. Stir in 3 cups of the flour. Beat until smooth. Add raisins and carrots; blend well. Gradually add enough remaining flour to make a soft dough. Turn out on lightly floured board; knead until smooth, about 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until double in bulk (about 1 hour). Divide in half; shape each half into a loaf. Place each loaf in greased 9 x 5 x 3-inch loaf pan. Cover; let rise in a warm place until doubled (about 1 hour). Bake at 400° about 35 to 40 minutes, or until done. Remove from pan; cool on rack. Makes 2 loaves.

FROM PARADE’S TEST KITCHEN