| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
American |
Breads, Quick, Snack |
2 |
Loaves |
INGREDIENTS
| 2 1/2 |
c |
Flour |
| 3 |
|
Eggs, lightly beaten |
| 1 |
c |
Mayonnaise |
| 1 |
c |
Sugar |
| 2 |
c |
Grated carrots |
| 2 |
ts |
Vanilla extract |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
tb |
Cinnamon |
| 1 |
ts |
Salt |
| 2/3 |
c |
Raisins |
| 1 |
c |
Walnuts or pecans, chopped |
INSTRUCTIONS
CLASSIC CARROT BREAD
Directions: Preheat oven to 350F, grease 2 9x5 loaf pans
Blend all ingredients in mixing bowl until thoroughly combined. Divide
batter between two prepared loaf pans. Bake 1 hour. Let cool 10 minutes,
then remove from pans.
VARIATIONS: Zucchini Bread: Substitute 2 cups grated, drained zucchini for
carrots.
Waldorf Apple Bread: Substitute 1 1/2 c grated apples (drained) and 1/2 c
finely chopped celery for carrots.
Broccoli Bread: Substitute 1 1/2 c chopped fresh broccoli (tops only) and
1/2 c chopped celery for carrots. Substitute 1/2 c toasted almonds for
walnuts. Omit cinnamon and raisins.
Pepper Relish Bread: Substitute 1 c cooked yellow kernel corn, 1/2 c
chopped red bell pepper and 1/2 c chopped green bell pepper fro carrots.
Substitute 1/2 c chopped celery for raisins. Add 2 T sweet pickle relish.
Source: The Great American Bake Sale
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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