Karat Bread Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Jim Vorheis,
3: Eggs,
1 cup: Vegetable oil,
2 cup: Grated carrots,
2 cup: Sugar, or 1 1/2 cups plus 1/2 cup brown sugar
3 cup: Flour,
1/4 tsp: Baking powder,
1 tsp: Salt,
1 tsp: Baking soda,
1 tsp: Ground cinnamon,
1 cup: Chopped pecans,
8 ounce: Crushed pineapple, drained
Directions:
In a large mixing bowl beat eggs until foamy. Add
oil, carrots and sugar. Beat well. Sift together
flour, baking soda, salt, baking powder and cinnamon.
Add to egg mixture and blend well. Stir in nuts and
pineapple. Grease and flour 2 loaf pans. Divide batter
between the pans. Bake in a preheated 350 degree oven
for 1 hour, or until done. Cool and remove from pans.
Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis
Source from luhu.jp
oil, carrots and sugar. Beat well. Sift together
flour, baking soda, salt, baking powder and cinnamon.
Add to egg mixture and blend well. Stir in nuts and
pineapple. Grease and flour 2 loaf pans. Divide batter
between the pans. Bake in a preheated 350 degree oven
for 1 hour, or until done. Cool and remove from pans.
Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis
Source from luhu.jp
Tags
: breads