CARROT BREAD I
This is really a cross between cake and a bread. Serving it warm with butter or a cream cheese is ideal. It's really good!
Provided by PAMSTER2
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk; stir into flour mixture until well blended. Stir in carrots, coconut, cherries, raisins and walnuts. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on a wire rack for ten minutes before removing from the pan to cool completely. Store in plastic wrap to keep moist.
Nutrition Facts : Calories 382.7 calories, Carbohydrate 53.2 g, Cholesterol 47.3 mg, Fat 17.2 g, Fiber 3 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 308.9 mg, Sugar 25.8 g
CARROT BREAD
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
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.
CARROT NUT BREAD
Found this recipe in a Gold Medal "Lets Bake...muffins, cakes, bars & more" cookbook my DM had. Posting it for my DD who loves this recipe. This is really good served with Recipe #169850, or slathered with cream cheese. Also makes up well in muffins or mini loaves for gift giving.
Provided by Chabear01
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 20 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Grease bottom only of loaf pan.
- Mix carrots, sugar, oil and eggs in large bowl with spoon. Stir in remaining ingredients; pour into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
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PINEAPPLE CARROT BREAD RECIPE – BAKING LIKE A CHEF
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- To caramelize cashews, heat nuts and icing sugar in a frying pan, frequently stirring with a wooden spatula. When the sugar is melted and nuts are coated with the caramel, transfer nuts on parchment paper and cool down.
- in a large bowl, whisk sifted flour, ground cinnamon, allspice, salt, soda bicarbonate, baking powder, potato starch, and set aside. Place egg whites and yolks in the bowl of a stand mixer and beat at high speed. Add brown sugar divided into three parts, beating the eggs/sugar mixture well between each addition of sugar. Pour cooled melted butter, pomegranate molasses, vegetable oil, and heavy cream and continue to mix. Add the dry ingredients, and mix. Lower the stand mixer's speed, add orange zest, dried pineapple cubes, grated carrots, and chopped caramelized cashews, and mix just to combine. Butter and flour a loaf pan 21 x 9 cm and pour the cake batter into the pan. Place softened butter in a pastry bag with a tip cut or fitted with a plain tip and push butter as a line on top of the batter.
- Preheat the oven to 320 F/160 C and bake the loaf for 50 to 60 minutes. Check the cake's readiness with a thin-bladed knife: if it comes out with crumbs and moisture cling to the knife, it is ready. Leave the bread cool on a rack.
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