carrot bread
I love the texture of this carrot cake that I found in my recipe book called, "The Bread Bible", but I added some other spices and ingredients...Hope you like it...
prep time
cook time
method
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yield
Ingredients
- 1 1/2 cups plus 1 1/2 tablespoon of all purpose flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 - large eggs
- 1/2 cup safflower, corn, or vegetable oil
- 1 cup sugar
- 3 1/2 cups carrots, grated
- 1/2 -1 cup raisins
- 1/2- 1 cups pecans or walnuts, chopped
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 2 teaspoons cinnamon
How To Make carrot bread
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Step 1Combine all ingredients using the muffin method. Muffin method means that you cream sugar and eggs..then you slowly incorporate liquids into this mixture. All dry ingredients should be combined together separately...then both dry and wet ingredients are combined
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Step 2Bake in one bread loaf pan for 350F approximately 1 hour. Mixture should reach approximately 1/2 inch from the surface of the pan.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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