CARROT-NUT BREAD

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15 min Prep
3 hr 25 min Total
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1 Servings

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Gift someone with a golden 24-“karat” gem of a quick bread!


Ingredient List
  • Small check mark in a circle icon1 1/2 cups shredded carrots (3 medium)
  • Small check mark in a circle icon3/4 cup sugar
  • Small check mark in a circle icon1/3 cup vegetable oil
  • Small check mark in a circle icon2 eggs
  • Small check mark in a circle icon3/4 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon3/4 cup Gold Medal™ whole wheat flour
  • Small check mark in a circle icon1/4 cup coarsely chopped nuts
  • Small check mark in a circle icon2 teaspoons baking powder
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1/2 teaspoon ground cinnamon
  • Small check mark in a circle icon1/2 teaspoon ground cloves
Preparation
  1. Heat oven to 350°F. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
  2. Mix carrots, sugar, oil and eggs in large bowl with spoon. Stir in remaining ingredients; pour into pan.
  3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Tips
  • Purchase shredded carrots in the produce section of larger supermarkets to save time.
  • Tuck a loaf or two of bread in the freezer to be ready when you need it and don’t have time to bake.