Haven’t put up a new recipe in awhile. Thought it was time — just as, with summer right around the corner, it’s time to use up things so they don’t go to waste and there’s room to store against next winter.

1 1/2 cups of raisins
1/2 cup chopped walnuts
10 oz evaporated milk
1/2 cup oat bran
1/2 cup dried cranberries
1/2 cup dried chopped dates
3/4 cup grated carrot
1 cup whole wheat flour
1 cup all purpose flour, sifted
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
pinch each nutmeg, cinnamon, ginger and allspice

Mix well in a big bowl. Bake in a loaf pan 30 minutes at 350 F.
Works as a breakfast bread, a snack cake or a dessert (frost with a bar of neufchatel cheese beaten with a 16 oz box of powdered sugar and a teaspoon of lemon juice.)