Ingredients
-
2
-
1
-
2/3
-
1 1/2
-
3/4
-
1
-
1
-
1/2
-
1 1/2
-
1/2
-
3/4
-
-
-
-
Directions
Carrot Bread, A yummy, moist bread If you substitute applesauce for oil in baking, don’t do it on this one I tried it, and it wasn’t nearly as good , Pretty good with a couple of caveats: 1) as with any quickbread made with a vegetable, press out the excess liquid from the carrots before putting them in Otherwise, your bread will be a bit too slack and your walnuts will drop to the bottom 2) The instructions to say to beat the flour in If your bread has an uneven crumb, this is why Gently fold in the flour in three parts and it will be much nicer I found that there was enough dough to make a perfect sized loaf in my normal bread pan (8 5×4 5) This would probably be a little short if I made it in a larger 9×5 loaf pan , I baked this last eve with what I had in home used mini Bundt pans and they baked perfectly (25 min ) I adjusted a bit I and creme fraiche, a little less than 1/4 cup and actually added grape seed oil Not a big fan of raisins/currents, I combined currents, dates and coconut flakes Its just delicious and the right texture and moistness Ill call it carrot coconut bread! I was surprised I added less than a 1/4 cup of the coconut, yet, it is very present Thank you What a nice recipe
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Steps
|
1
Done
|
Beat Eggs. |
|
2
Done
|
Add Sugar and Oil and Beat Thoroughly. |
|
3
Done
|
Combine Dry Ingredients and Add to Egg Mixture; Beat Well. |
|
4
Done
|
Stir in Carrots, Nuts and Raisins. |
|
5
Done
|
Pour Batter Into a 9x5-Inch Loaf Pan That Has Been Sprayed With Nonstick Spray, or Into 2 1-Lb.pans. |
|
6
Done
|
Bake at 350 For About 1 Hour (about 40 Minutes For the Smaller Pans). |
|
7
Done
|
Cool in Pan For 5-10 Minutes, Then Remove from Pan and Cool Completely on Rack. |
