Carrot-walnut bread

Yield: 4 servings

Measure Ingredient
1½ cup Unbleached flour; sifted
1 teaspoon Baking soda
½ teaspoon Cinnamon; ground
¼ teaspoon Nutmeg; ground
¼ teaspoon Salt
1 cup Sugar
¾ cup Cooking oil
2 larges Eggs
1½ cup Carrots; pared; shredded
½ cup Walnuts; chopped

Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small

bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl.

Beat, with an electric mixer set on medium speed, for 2 minutes. Add the dry ingredients, stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake,

in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack.

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