Friday, December 21, 2012

Carrot Bread

I found this recipe while digging through my mother's box over Thanksgiving.  I've never eaten this before, and I thought I'd give it a try.  It is nutty, and yummy, and the color is beautiful.  My kids didn't really trust it, so I had much of the loaf to myself.  I liked it best spread with a little butter.  I think it would also be nice glazed like this zucchini loaf.

Carrot Bread
6 eggs, beaten
1 c. oil
1 c. milk
4 c. shredded carrots
2 c. sugar
Mix this together, then add:
4 c. whole wheat flour
1 c. white flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
Mix together, fold in:
1 c. chopped pecans
Pour into two greased 9x5x3 inch loaf pans.  Bake at 350 degrees for 1 hour.  Best served second day.

Notes: use this trick to reliably get your bread out of the pans.  You can bake this in smaller loaf pans for gift giving, the baking time will be reduced.  Test with a toothpick.  I actually had two large loaves and two small from this recipe.  You can reduce the recipe if you like you can also use all whole wheat or all white flour.

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