CARROT BREAD I
This is really a cross between cake and a bread. Serving it warm with butter or a cream cheese is ideal. It's really good!
Provided by PAMSTER2
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk; stir into flour mixture until well blended. Stir in carrots, coconut, cherries, raisins and walnuts. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on a wire rack for ten minutes before removing from the pan to cool completely. Store in plastic wrap to keep moist.
Nutrition Facts : Calories 382.7 calories, Carbohydrate 53.2 g, Cholesterol 47.3 mg, Fat 17.2 g, Fiber 3 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 308.9 mg, Sugar 25.8 g
CARROT BREAD
A yummy, moist bread. If you substitute applesauce for oil in baking, don't do it on this one. I tried it, and it wasn't nearly as good.
Provided by Jo Ann L
Categories Quick Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Beat eggs.
- Add sugar and oil and beat thoroughly.
- Combine dry ingredients and add to egg mixture; beat well.
- Stir in carrots, nuts and raisins.
- Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans.
- Bake at 350° for about 1 hour (about 40 minutes for the smaller pans).
- Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.
CARROT BREAD
This lovely, moist quick bread from is flecked with crunchy walnuts and colorful shredded carrot. For variety, I sometimes substitute a cup of shredded raw zucchini for the carrot or add a half cup of drained crushed pineapple. -Connie Simon, Reed City, Michigan
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (12 pieces).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease and flour an 8x4-in. loaf pan; set aside. In a bowl, combine sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine eggs, applesauce and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts. Pour into prepared pan. , Bake until a toothpick comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 160 calories, Fat 3g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 361mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.
CARROT BREAD
I haven't made this carrot bread recipe yet but will be making it soon. Recipe was printed in local newspaper and has been adjusted to high altitude baking. For baking at sea level, baking powder and soda have to be increased to at least 1 1/2 teaspoons each and baking temperature and time may also need to be adjusted.
Provided by ellie_
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Grease two loaf (9x5) pans.
- Combine dry ingredients (flour-cinnamon) in bowl.
- In a seperate large bowl beat eggs and sugar together until thick. Add oil gradually and beat well.
- Add vanilla, juice and zest. Fold in carrots.
- Stir dry ingredients into batter until combined.
- Spoon batter into prepared loaf pans, filling no more than 2/3 full.
- Bake for 50-60 minutes or until toothpick tests clean.
- Let stand in pan 10 minutes before turning bread out onto cooling rack.
- After bread has finished cooling wrap in plastic wrap and let stand at room temperature overnight before slicing.
Nutrition Facts : Calories 2528.9, Fat 121.1, SaturatedFat 17.6, Cholesterol 423, Sodium 1524.6, Carbohydrate 332.1, Fiber 9.4, Sugar 181.4, Protein 33.1
CARROT BREAD
Steps:
- Preheat oven to 350 degrees. Lightly butter a 9 x 5 inch loaf pan
- In a mixing bowl, whisk together flour, baking powder, baking soda, pinch of salt and spices. In another mixing bowl cream butter and sugar until light. Add honey, eggs, 1 by 1, orange zest and juice. Fold wet ingredients into dry ingredients. Add carrots and raisins to batter and transfer it to prepared loaf pan and bake in middle of oven for 45 minutes or until a toothpick when inserted in center comes out dry. Rest on a rack for 15 minutes; turn out, cool on a rack.
CARROT BREAD
Provided by Food Network Kitchen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In medium bowl combine flour, baking soda, baking powder, and salt. Mix with a fork. In large bowl combine eggs and sugar. In food processor grate carrots. Add grated carrots, oil, vanilla, pineapple, walnuts and cinnamon to egg mixture. Slowly add flour mixture to wet mixture until completely combined. Pour batter into two greased loaf pans. Bake for 45 minutes;
CARROT BREAD
One of Grandma's best bread recipes from her recipe box. Mild-flavored and pretty when sliced. This was a favorite from my childhood.
Provided by Recipewrestler
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- In mixing bowl, stir together eggs, oil, vanilla, carrots and sugar.
- In separate bowl, sift together flour, baking powder, baking soda, cinnamon.
- Add dry mixture to egg mixture.
- Stir well.
- Pour into greased and floured bread loaf pan.
- Bake at 350 degrees for one hour or until a toothpick comes out dry.
Nutrition Facts : Calories 3118.2, Fat 175.2, SaturatedFat 24.6, Cholesterol 372, Sodium 1858.3, Carbohydrate 359.8, Fiber 10, Sugar 207.1, Protein 33.2
CARROT BREAD
A moist and fragrant loaf, without the usual addition of pineapple. It can also be baked in the oven at 350 for 45-50 minutes.
Provided by Charishma_Ramchanda
Categories Breads
Time 1h24m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Lightly grease the bottom of a loaf dish.
- Combine the first 8 ingredients together in a bowl and mix well.
- Add remaining ingredients except carrots and raisins.
- Beat at low speed until just blended.
- Stir in carrots and raisins and pour into a dish.
- Place the dish on an inverted saucer in the oven.
- Microwave at medium-high (70%) until a wooden toothpick inserted in the centre comes out clean.
- Cool for 5 minutes.
- Remove from dish and turn the side over.
- Cool completely.
- Serve immediately once cooled down or store in the refrigerator and serve when everyone's hungry.
Nutrition Facts : Calories 308.6, Fat 15.2, SaturatedFat 2.2, Cholesterol 46.5, Sodium 266.3, Carbohydrate 41, Fiber 2.1, Sugar 27.5, Protein 3.7
More about "carrot bread i food"
CARROT BREAD - DINNER, THEN DESSERT
From dinnerthendessert.com
WHOLE WHEAT HEALTHY CARROT BREAD | FOOD FAITH FITNESS
From foodfaithfitness.com
CARROT & BREAD APPETIZER RECIPE BY THRIFTY.CHEF | IFOOD.TV
CARROT BREAD RECIPE BY TOTALLY.GLUTEN.FREE | IFOOD.TV
CARROT BREAD RECIPE BY CHEF.JACKSON | IFOOD.TV
From ifood.tv
CARROT BREAD RECIPE BY NATURAL.FOODIE | IFOOD.TV
From ifood.tv
CARROT BREAD | FOOD FANTASY WIKI | FANDOM
From food-fantasy.fandom.com
CARROT BREAD RECIPE BY EASY.HOME.ENTERTAINEMNT.WITH.C | IFOOD.TV
CARROT BREAD RECIPE BY DIET.CHEF | IFOOD.TV
From ifood.tv
CARROT BREAD RECIPE BY FOODLOVER | IFOOD.TV
From ifood.tv
CARROT BREAD - HOUSE OF NASH EATS
From houseofnasheats.com
CLEVER CARROT SOURDOUGH BREAD BEST RECIPES
From findrecipes.info
CARROT BREAD RECIPE BY THE.INSTRUCTOR | IFOOD.TV
From ifood.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love