Title: Carrot-Walnut Bread
Categories: Bread Vegetable
Yield: 4 Servings

1 1/2	c	Unbleached Flour; Sifted
1	ts	Baking Soda
1/2	ts	Cinnamon; Ground
1/4	ts	Nutmeg; Ground
1/4	ts	Salt
1	c	Sugar
3/4	c	Cooking Oil
2		Eggs; Lg
1 1/2	c	Carrots; Pared, Shredded
1/2	c	Walnuts; Chopped

Servings: 4

Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl. Beat, with an electric mixer set on medium speed, for 2 minutes. Add the dry ingredients, stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack.

previous

next