Best 3 Mary Annes Moist And Nutty Carrot Loaf Recipes

MARY ANNE'S MOIST AND NUTTY CARROT LOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9x5 inch loaf pans.
• Sift together baking soda, salt, spices, and flour.
• In a large bowl, combine ground carrots, pineapple, oil, and sugar. Mix in eggs. Blend flour mixture into carrot mixture. Mix well. Fold nuts and raisins into batter. Pour into prepared pans.
• Bake at 375 degrees F (190 degrees C)for 45 minutes, or until a toothpick inserted into bread comes out clean.

MARY ANNE'S MOIST AND NUTTY CARROT LOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9x5 inch loaf pans.
• Sift together baking soda, salt, spices, and flour.
• In a large bowl, combine ground carrots, pineapple, oil, and sugar. Mix in eggs. Blend flour mixture into carrot mixture. Mix well. Fold nuts and raisins into batter. Pour into prepared pans.
• Bake at 375 degrees F (190 degrees C)for 45 minutes, or until a toothpick inserted into bread comes out clean.

OLD-FASHIONED DATE NUT BREAD

Steps:

• You will need two 8 1/2 x 4 1/2 metal loaf pans. For glass loaf pans of the same size, reduce the oven temperature for baking by 25 degrees F. *See Note 2 below for information on using other pan sizes.
• Preheat oven to 350F (regular bake/not fan assisted).
• Grease the loaf pans lightly, then line with parchment paper, covering the bottom and the long sides and extending over the edges a couple of inches, to use as handles to remove the loaves later.
• Soak the dates: Add the chopped dates to a medium bowl. Pour boiling water overtop and stir in baking soda. baking soda. Let stand 10-15 minutes, to both soften the dates and to allow the liquid to cool before adding to the batter..
• Combine the dry ingredients: In a medium bowl, whisk together, the flour, baking powder, salt and chopped walnuts or pecans. Set aside.
• Make the batter: In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar, until light, about 2 minutes. Add the beaten eggs, vanilla and molasses. Beat until well combined, scraping down the bowl a couple of times, as needed. *Do a quick check of the date mixture and make sure it isn't hot. A little warm is fine, but not hot, as you don't want to cook the egg in the batter. Add the date mixture (with any liquid in the bowl) and mix in on low speed (so it doesn't splash), until combined.
• Add the flour mixture to the batter and mix in on low speed, mixing just until combined. Divide batter between prepared loaf pans.
• Bake the loaves in 350F oven for 1 1/4 - 1 1/2 hours or until tester inserted in the centre of the loaf comes out clean. Note that baking times will vary, depending on oven and baking pans used. Check regularly after 1 hour of baking and start testing when it looks like it is nearing done.
• Remove from oven and allow to cool in the pan for about 10 minutes, then lift out of the pan and remove to a wire rack, carefully removing the parchment paper. Allow to cool almost completely before slicing.