Carrot-Nut Bread

Name: Carrot-Nut Bread
Prep time: 15 min
Total time: 3 h 25 min
Yield: 1
Ingredients: 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

15 Minutes Prep3 Hours 25 Minutes Total
1 Serving
115 Calories per Serving

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

Ingredient List

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

Preparation

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.

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.

Nutrition Information

Daily Values (Amount per serving)

Vitamin A 34%, Vitamin C 0%, Calcium 4%, Iron 4%, Vitamin D 0%, Folic Acid 2%

Other Nutrients (Amount per serving)

Calories 115 , Calories from Fat 45 , Total Fat 5 g, Saturated Fat 1 g, Cholesterol 20 mg, Sodium 120 mg, Potassium 70 mg, Total Carbohydrate 16 g, Dietary Fiber 1 g, Protein 2 g, Starch 1 , Fat 1