Lemony Carrot Walnut Bread Food

LEMON CARROT BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in the carrots, pecans and lemon zest., Transfer to two greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minute. Cool for 10 minutes before removing from pans to wire racks.,

CARROT BREAD

Steps:

• Preheat oven to 350 degrees.
• Beat the eggs.
• Mix in the sugar and vegetable oil. Add in the flour, baking soda, cinnamon, nutmeg, and salt and beat well.
• Stir in the carrots and 1 cup of the walnuts.
• Grease a 9 inch by 5 inch loaf pan and pour in the batter. Top with the remaining walnuts.
• Bake for 1 hour. Test for doneness by inserting a toothpick and removing it; if any batter sticks to the toothpick, continue to bake until done.
• Remove from oven and allow to cool 10 minutes before removing from loaf pan.

CARROT BREAD

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.

CARROT-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE

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-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.

ZUCCHINI CARROT BREAD

Steps:

• Preheat oven to 350 degrees F.
• Sift together, flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl.
• Add the sugar and blend.
• Mix the eggs with the oil and add that to the flour mixture, mix again.
• Mix the zucchini, carrots and walnuts, add and mix.
• Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the centre.

LEMON-WALNUT TEA LOAF

Steps:

• Heat oven to 350°F.
• Combine flour and baking powder. Beat butter and sugar in medium bowl with mixer until light and fluffy. Blend in lemon zest and juice. Add eggs, 1 at a time, beating well after each addition.
• Add flour mixture alternately with milk, beating on low speed after each addition just until blended. Stir in nuts.
• Pour into greased and floured 8x4-inch loaf.
• Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove to wire rack; cool completely.

LEMON NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Cream margarine and sugar until light and fluffy.
• Blend in eggs.
• Add combined dry ingredients to creamed mixture, alternating with milk and juice, mixing well after each addition.
• Stir in nuts and rind.
• Pour into greased and floured 9x5" loaf pan.
• Bake at 350 degrees for 1 hour and 20 minutes, or until toothpick inserted comes out fairly clean.
• Cool 5 minutes, then remove from pan.

LEMON NUT BREAD

Steps:

• In medium bowl, combine butter and sugar; beat well.
• Add eggs, lemon peel, extract and milk.
• Beat by hand to blend.
• Add flour, baking powder and salt, stirring just until moistened.
• Fold in pecans.
• Turn batter into greased and floured 9x5x3 loaf pan, or 4-5 mini-loaf pans.
• Fill pans half full of batter.
• Bake 45-60 minutes in preheated 350 oven.
• Check with toothpick to see if it is completely baked.

ZUCCHINI CARROT BLACK WALNUT BREAD

Steps:

• Preheat the oven to 350°F Butter ONE-8 1/2 x 4 1/2 inch pan OR three - 5 3/4 x 3 1/2 inch loaf pans.
• In a large bowl using an electric mixer, beat the eggs until foamy. Add the oil, sugars and vanilla and beat at high speed until the mixture is very thick and fluffy.
• With a spoon, stir in the shredded zucchini and carrot.
• Stir the flour, wheat germ, baking powder, baking soda, salt, and walnuts together in another bowl. Blend into the zucchini mixture just until the flour is no longer visible. Pour the batter into the prepared loaf pan or pans.
• Bake for 1 hour for the large loaf, or 35 to 40 minutes for the smaller loaves, or until a wooden skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool thoroughly. Makes 1 Large OR 3 Small loaves.
• The Great Holiday Baking Book.