Carrot-walnut Bread Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Unbleached flour, sifted
1/2 tsp: Cinnamon, ground
1/4 tsp: Salt,
3/4 cup: Cooking oil,
1 1/2 cup: Carrots, pared, shredded
1 tsp: Baking soda,
1/4 tsp: Nutmeg, ground
1 cup: Sugar,
2 each: Eggs, lg
1/2 cup: Walnuts, chopped
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp