Salad bar bread

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


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

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