Sourdough coconut-carrot loaf
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| ½ | cup | Oil |
| 1 | teaspoon | Vanilla |
| ½ | cup | Milk |
| ½ | cup | Sourdough starter |
| 2 | cups | Grated carrots |
| 2 | cups | Shredded coconut |
| 1 | cup | Raisins |
| 1 | cup | Chopped pecans |
| 2 | cups | All-purpose flour |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon |
| ⅛ | teaspoon | Nutmeg |
| 1 | cup | Sugar |
Directions
In large mixing bowl beat eggs until light. Add oil, vanilla, milk and sourdough starter. Mix well. Add carrots, coconut, raisins and pecans. Mix until well blended. Combine dry ingredients and add to the first mixture. Stir just until well blended. Pour batter into a well greased loaf pan. Bake at 350 for 1 hour or until done. Allow to cool 5 minutes before removing from pan. Cool completely, wrap and store for several hours before serving. Makes 1 loaf.