carrot pear banana bread
This is a big recipe that makes four loaves, because everyone kept wanting me to make a loaf for them! It's a very forgiving recipe, so if you want to tweak the amounts or ingredients, or add extra spices or some dried fruit, it still turns out nicely. The bread comes out a beautiful orange shade, and looks great on a holiday table.
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prep time
cook time
method
Bake
yield
Ingredients
- 1 pound carrrots
- four ripe bananas
- 15 ounces canned pears, drained
- four eggs, beaten
- 4 teaspoons vanilla extract
- 4 teaspoons salt
- 4 teaspoons baking soda
- 8 cups plain flour
- 5 cups sugar or splenda
- 3/4 cup melted shortening
- 1 cup chopped pecans or walnuts (optional)
How To Make carrot pear banana bread
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Step 1Wash carrots (no need to peel them) and put in a saucepan with water to cover. Simmer over medium heat until soft.
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Step 2Place the carrots in a food processor and, working in batches, blend with the bananas, pears, eggs, and vanilla until smooth.
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Step 3In a large bowl, combine the flour, sugar or Splenda, salt, and baking soda. Add the carrot mixture and stir until well-blended. Stir in the melted shortening. If desired, toss some chopped nuts with a little flour and fold into the batter.
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Step 4Spoon into four greased and floured 9x4-inch loaf pans, and bake at 350° for one hour, until the loaves test done.
- 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!
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