Carrot Peanut Butter Quick Bread Food

CARROT-PEANUT BUTTER QUICK BREAD

Steps:

• Set oven to 350 degrees.
• Grease a 9 x 5-inch loaf pan, or mini loaf pans.
• Sift flour, baking powder, baking soda, salt, allspice and nutmeg.
• In another bowl cream together, sugar, peanut butter, oil and eggs; add carrots and vanilla.
• Alternately add flour mixture and milk to creamed mixture.
• Transfer to the baking pan.
• Bake for 65-70 mins, or until cake tests done (you might want to loosley cover the top with foil to prevent over browning).
• Cool for 10 minutes before removing from pan.

PEANUTTY CARROT SANDWICH SPREAD

Steps:

• In a small bowl, combine peanut butter & marmalade; add carrots & raisins. Mix well.
• Use as a sandwich filling with your favorite bread or enjoy with crackers.

CARROT BREAD

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.

PINEAPPLE CARROT QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom only of a 9x5 inch loaf pan.
• In a medium bowl, stir together the flour, rolled oats, nuts, baking powder and salt. Combine the pineapple, carrots, brown sugar, eggs, orange juice and oil in the blender. Blend at medium speed for about 30 seconds. Pour blended ingredients into the bowl with the dry ingredients, and mix until all of the dry ingredients are absorbed. Pour the mixture into the prepared pan.
• Bake for 75 to 80 minutes in the preheated oven. Cool for 10 minutes before removing from the pan to cool completely on a wire rack. Cool completely before slicing and serving.

CARROT-BANANA OAT BREAD

Steps:

• Combine dry ingredients (and nuts if desired, I like sunflower seeds)in a large bowl.
• Mix together until smooth: beaten egg, banana, carrot, melted butter, peanut butter, vanilla, and lemon juice.
• Add this to the dry ingredients and stir just until moistened.
• Pour into a greased 8x8-inch square pan.
• Bake at 375°F for 45 minutes to 1 hour or until done.
• NOTE: Depending on the oven you may want to try 350°F.

CARROT CAKE QUICK BREAD

Steps:

• Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
• In large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots and walnuts. Divide batter evenly between pans.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges to loosen loaf. Remove from pans to cooling rack. Cool completely, about 1 hour.
• In small bowl, beat Frosting ingredients with spoon until smooth. Frost tops of loaves. When ready to serve, cut into slices. Cover and refrigerate any remaining bread.

YUMMY PEANUT BUTTER BREAD

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer. Select white bread setting. Start.
• To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

PEANUT BUTTER LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan.
• Sift together flour, soda and salt. In a large bowl, cream sugar and peanut butter together. Beat in egg and vanilla until smooth. Stir in flour and milk alternately, beating until smooth after each addition. Spoon batter into prepared pan.
• Bake in preheated oven for 1 hour, until well browned. Remove from the pan to cool. Store in a covered container.