Carrot Nut Bread Food

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CARROT-NUT BREAD



Carrot-Nut Bread image

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

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h25m

Yield 1

Number Of Ingredients 11

1 1/2 cups shredded carrots (3 medium)
3/4 cup sugar
1/3 cup vegetable oil
2 eggs
3/4 cup Gold Medal™ all-purpose flour
3/4 cup Gold Medal™ whole wheat flour
1/4 cup coarsely chopped nuts
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Steps:

  • Heat oven to 350°F. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
  • Mix carrots, sugar, oil and eggs in large bowl with spoon. Stir in remaining ingredients; pour into pan.
  • 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.

Nutrition Facts : Calories 115, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 120 mg

CARROT BREAD I



Carrot Bread I image

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

2 ½ cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 eggs, beaten
½ cup vegetable oil
½ cup milk
2 cups shredded carrots
1 (3.5 ounce) package flaked coconut
½ cup maraschino cherries, chopped
½ cup raisins
½ cup chopped walnuts

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 NUT BREAD



Carrot Nut Bread image

Found this recipe in a Gold Medal "Lets Bake...muffins, cakes, bars & more" cookbook my DM had. Posting it for my DD who loves this recipe. This is really good served with Recipe #169850, or slathered with cream cheese. Also makes up well in muffins or mini loaves for gift giving.

Provided by Chabear01

Categories     Quick Breads

Time 1h20m

Yield 1 loaf, 20 serving(s)

Number Of Ingredients 11

1 1/2 cups carrots, shredded (approx 3 medium)
3/4 cup sugar
1/3 cup vegetable oil
2 eggs
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup nuts, coarsely chopped (optional)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Steps:

  • Heat oven to 350 degrees. Grease bottom only of loaf pan.
  • Mix carrots, sugar, oil and eggs in large bowl with spoon. Stir in remaining ingredients; pour into pan.
  • 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.

CARROT BREAD



Carrot Bread image

Provided by Food Network

Categories     dessert

Yield 12 servings

Number Of Ingredients 13

1 3/4 cups all purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
Salt
1/4 teaspoon each ground cinnamon, nutmeg and ginger
1 1/2 sticks unsalted butter
1 cup sugar
1/3 cup honey
3 large eggs, lightly beaten
1 teaspoon grated orange zest
1/4 cup orange juice
Generous cup of grated peeled carrots
1/2 cup raisins

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-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE



Carrot-Walnut-Cranberry Quick Bread with Vanilla Bean Glaze image

Pour a glaze made with real vanilla bean over this quick bread chock-full of grated carrots, dried cranberries and toasted walnuts.

Provided by Food Network Kitchen

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 18

1/2 cup melted unsalted butter, plus more, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup dried cranberries
3/4 cup chopped toasted walnuts
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded carrots
1 cup confectioners' sugar
1 tablespoon milk
1 vanilla bean, split and seeds scraped out

Steps:

  • Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the cranberries and walnuts and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded carrots. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • Whisk together the confectioners' sugar, milk and vanilla bean seeds in a small bowl.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

CARROT NUT BREAD



Carrot Nut Bread image

Try to use ground or very finely chopped nuts in this recipe. I grind mine in a bullet blender, with pulses. They are not ground as fine as nut butter. It makes the flavor quite different from regular chopped nuts. This bread tastes as good as (or better than) the carrot bread at Mimi's Café, but I do not know if it is the same...

Provided by Susan Feliciano

Categories     Other Breakfast

Time 1h20m

Number Of Ingredients 12

1 c whole wheat flour
1/2 c all purpose flour
1 1/2 tsp baking soda
1/4 tsp cinnamon
3/4 c raw or granulated sugar
2 large eggs, beaten
1/2 c vegetable oil
1/2 c apple butter
1 tsp vanilla
1/2 tsp salt
1 1/2 c finely grated carrots
1 1/2 c ground pecans or walnuts

Steps:

  • 1. Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan.
  • 2. Sift together into a large bowl the flours, baking soda, and cinnamon. Add in the sugar, eggs, oil, apple butter, vanilla, and salt.
  • 3. With a few swift strokes, blend in the carrots and pecans or walnuts. Turn into prepared pan.
  • 4. Bake about 1 hour, until loaf springs back when lightly touched. Cool in the pan 10 minutes, then turn out onto a rack for further cooling.
  • 5. This bread may be iced on top with cream cheese frosting and sprinkled with nuts.

PINEAPPLE CARROT BREAD



Pineapple Carrot Bread image

My home is located in the Delaware Valley of Pennsylvania. This bread has the wonderful flavor of carrot cake, which is dearly loved in this part of the country. Because it's made with carrots, this bread is nutritious as well as economical-two important qualities in my home.

Provided by Taste of Home

Time 1h15m

Yield 2 loaves (16 slices each).

Number Of Ingredients 13

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
3 eggs
2 cups shredded carrots
1 cup canola oil
1 can (8 ounces) unsweetened crushed pineapple, drained
2 teaspoons vanilla extract
1 cup chopped pecans or walnuts
3/4 cup confectioners' sugar, optional
1 to 1-1/2 teaspoons milk, optional

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple and vanilla. Stir into the dry ingredients just until moistened. Fold in nuts. , Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , If glaze is desired, combine confectioners' sugar and milk; drizzle over loaves.

Nutrition Facts : Calories 192 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 103mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

CARROT-RAISIN-NUT BREAD (BREAD MACHINE)



Carrot-Raisin-Nut Bread (bread machine) image

Make and share this Carrot-Raisin-Nut Bread (bread machine) recipe from Food.com.

Provided by loriyeargan

Categories     Breads

Time 5m

Yield 1 loaf

Number Of Ingredients 10

1 1/4 cups water
1 1/2 cups shredded carrots
3 tablespoons honey
2 teaspoons salt
3 tablespoons butter
4 cups bread flour
1/3 cup whole wheat flour
2 teaspoons fast rise yeast
1/2 cup chopped walnuts
1/2 cup raisins

Steps:

  • Place ingredients in your bread machine pan, EXCEPT walnuts and raisins, in the order specified by your owner's manual.
  • Program for basic cycle, and your desired crust setting; press start.
  • Add walnuts and raisins when machine signals, or at the end of the first cycle.

Nutrition Facts : Calories 3143, Fat 79.5, SaturatedFat 26.5, Cholesterol 91.6, Sodium 5043.8, Carbohydrate 546.8, Fiber 31.4, Sugar 105.2, Protein 73.4

CARROT BREAD II



Carrot Bread II image

A very yummy recipe that is easy to make and very tasty. It also freezes and keeps for quite awhile.

Provided by April

Categories     Bread     Quick Bread Recipes

Time 1h15m

Yield 20

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon salt
1 cup white sugar
⅔ cup vegetable oil
2 eggs
1 cup carrot baby food
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
  • In a large bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.
  • In a large bowl, cream together the sugar and oil. Beat in eggs. Blend this mixture into the flour mixture, stirring just to combine. Fold in the nuts. Scoop batter into prepared baking pans.
  • Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 18.5 g, Cholesterol 18.6 mg, Fat 10 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 121.5 mg, Sugar 10.6 g

CARROT BREAD



Carrot Bread image

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

1 cup sugar
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, room temperature
3/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup shredded carrot
1/4 cup chopped walnuts

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.

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