Carrot-walnut Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Eggs | Breads, Nuts, Quick, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Unbleached Flour, Sifted |
| 1 | t | Baking Soda |
| 1/2 | t | Cinnamon, Ground |
| 1/4 | t | Nutmeg, Ground |
| 1/4 | t | Salt |
| 1 | c | Sugar |
| 3/4 | c | Cooking Oil |
| 2 | Eggs, Lg | |
| 1 1/2 | c | Carrots, Pared Shredded |
| 1/2 | c | Walnuts, Chopped |
INSTRUCTIONS
Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl. Beat, with an electric mixer set on medium speed, for 2 minutes. Add the dry ingredients, stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/breads1.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 842
Calories From Fat: 446
Total Fat: 51g
Cholesterol: 0mg
Sodium: 494.9mg
Potassium: 271.2mg
Carbohydrates: 92.7g
Fiber: 3.8g
Sugar: 52.7g
Protein: 7.5g