Yield: 2 Loaves
| Measure | Ingredient |
|---|---|
| 2½ cup | Flour |
| 3 \N | Eggs, lightly beaten |
| 1 cup | Mayonnaise |
| 1 cup | Sugar |
| 2 cups | Grated carrots |
| 2 teaspoons | Vanilla extract |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Baking soda |
| 1 tablespoon | Cinnamon |
| 1 teaspoon | Salt |
| ⅔ cup | Raisins |
| 1 cup | Walnuts or pecans, chopped |
CLASSIC CARROT BREAD
Directions: Preheat oven to 350F, grease 2 9x5 loaf pans Blend all ingredients in mixing bowl until thoroughly combined. Divide batter between two prepared loaf pans. Bake 1 hour. Let cool 10 minutes, then remove from pans. VARIATIONS: Zucchini Bread: Substitute 2 cups grated, drained zucchini for carrots.
Waldorf Apple Bread: Substitute 1½ c grated apples (drained) and ½ c finely chopped celery for carrots.
Broccoli Bread: Substitute 1 ½ c chopped fresh broccoli (tops only) and ½ c chopped celery for carrots. Substitute ½ c toasted almonds for walnuts. Omit cinnamon and raisins.
Pepper Relish Bread: Substitute 1 c cooked yellow kernel corn, ½ c chopped red bell pepper and ½ c chopped green bell pepper fro carrots. Substitute ½ c chopped celery for raisins. Add 2 T sweet pickle relish.
Source: The Great American Bake Sale