Breads

Carrot Bread

  • 1 cup Shredded carrots
  • 1 teaspoon Cinnamon
  • 1/2 cup Walnuts
  • 1 cup Sugar
  • 2 Eggs
  • 1/2 cup Margarine, cut into 8 pieces
  • 1 cup Puréed fruit
  • 1/2 teaspoon Vanilla
  • 2 cups Flour, sifted
  • 1/2 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt

    • Shred carrots in food processor using shredding disc. Set aside. Insert steel blade in food processor and coarsely chop walnuts. Set aside. Put sugar and eggs into container and process 15 to 20 seconds. Add chunks of margarine and blend. Add fruit or vegetable puree, vanilla and dry ingredients. Combine by turning motor on and off quickly adding ingrediants into mixture. Pour mixture intogreased loaf pans and bake in a 350°F (180°C) oven for 1 hour, or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes, then turn cake out onto a rack to cool. Yields 2loaves.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Debbie Devons of Trumbull, CT. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!