Carrot Prune Bread Recipes

CARROT BREAD

Carrot Bread image

This lovely, moist quick bread from is flecked with crunchy walnuts and colorful shredded carrot. For variety, I sometimes substitute a cup of shredded raw zucchini for the carrot or add a half cup of drained crushed pineapple. -Connie Simon, Reed City, Michigan

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (12 pieces).

Number Of Ingredients 12

Ingredients

1 cup sugar
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, room temperature
3/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup shredded carrot
1/4 cup chopped walnuts

Steps:

Preheat oven to 350°. Grease and flour an 8x4-in. loaf pan; set aside. In a bowl, combine sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine eggs, applesauce and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts. Pour into prepared pan. , Bake until a toothpick comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 160 calories, Fat 3g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 361mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.

PRUNE NUT BREAD

Prune Nut Bread image

Try this sweetly delicious bread with cream cheese or creamy butter. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Quick Breads

Time 1h15m

Yield 16-18 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon butter
1 cup sugar
1 egg, beaten
1/2 cup prune juice
1 cup sour milk or 1 cup buttermilk
2 cups whole wheat flour
1 cup white flour
2 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups prunes, cooked, pitted and chopped (canned is fine)
1 cup walnuts, chopped

Steps:

Preheat oven to 350F and grease two loaf pans very well.
Cream butter and sugar; add egg and blend well.
Combine liquids together; add alternately with whole wheat flour to first mixture.
Sift white flour, baking powder, baking soda and salt together.
Add with prunes and walnuts to first mixture; beat thoroughly.
Pour into prepared pans and bake for an hour or until bread tests done.

Nutrition Facts : Calories 253.2, Fat 6.7, SaturatedFat 1.4, Cholesterol 16.6, Sodium 265.5, Carbohydrate 46.5, Fiber 4.1, Sugar 23, Protein 5.4

QUICK PRUNE BREAD

Quick Prune Bread image

This is from the Woman's Home Companion Cook Book, the 1944 edition. It was my grandmother's cookbook. I find it fascinating; it covers everything from wartime rationing to canning what you've grown in your Victory Garden.

Provided by Stephanie in Pittsb

Categories Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 12

Ingredients

2 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/2 teaspoons salt
1/2 cup sugar
1 cup whole wheat flour
1 egg, slightly beaten
1 cup sour milk or 1 cup buttermilk
1 cup prune, stewed and chopped
1/2 cup prune juice
2 tablespoons shortening or 2 tablespoons butter, melted and slightly cooled

Steps:

Preheat oven to 350 F.
Sift flour; measure; add baking powder, soda, cinnamon, salt and sugar; sift again, add whole wheat flour and mix thoroughly.
Combine egg, sour milk or buttermilk, prunes, prune juice and melted shortening or butter; pour into flour mixture and stir just enough to moisten the dry ingredients.
Do not beat.
Turn into a greased loaf pan (about 9-1/2"x5-1/2") and bake for about an hour, until a knife comes out clean when inserted in the middle.
*Note on stewing prunes: Wash prunes and place in a saucepan with several lemon or orange slices; cover with cold water.
Bring to a boil and boil briskly for 45 minutes to 1 hour.
Sweeten to taste by adding up to 1/4 cup of sugar for every 1 cup of prunes in the last 5 minutes of cooking.

Nutrition Facts : Calories 2653, Fat 43.9, SaturatedFat 13.4, Cholesterol 235.9, Sodium 5115.7, Carbohydrate 521.6, Fiber 35.4, Sugar 200.2, Protein 61

CARROT BREAD

Carrot Bread image

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.

Provided by Jo Ann L

Categories Quick Breads

Time 1h30m

Yield 1 loaf

Number Of Ingredients 11

Ingredients

2 eggs
1 cup sugar
2/3 cup oil
1 1/2 cups flour
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups finely grated carrots
1/2 cup chopped walnuts
3/4 cup raisins

Steps:

Beat eggs.
Add sugar and oil and beat thoroughly.
Combine dry ingredients and add to egg mixture; beat well.
Stir in carrots, nuts and raisins.
Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans.
Bake at 350° for about 1 hour (about 40 minutes for the smaller pans).
Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.

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