CARROT-NUT BREAD
Gift someone with a golden 24-"karat" gem of a quick bread!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h25m
Yield 1
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
- Mix carrots, sugar, oil and eggs in large bowl with spoon. Stir in remaining ingredients; pour into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 115, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 120 mg
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Umais Ahmad
[email protected]I followed the recipe exactly, but my bread turned out dry. Not sure what went wrong.
Vikayla Munsamy
[email protected]This bread was a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Nasir Karim
[email protected]Great recipe! The bread was moist and flavorful. I made a few substitutions (used almond flour instead of all-purpose flour and added raisins), and it still turned out great.
B. R. Brown (King Dujhauni)
[email protected]I've made this carrot nut bread several times now, and it always turns out perfectly. It's so easy to make, and it's always a crowd-pleaser. I love that it's a healthy snack or breakfast option too.
Catherine merrill
[email protected]This carrot nut bread was a hit with my family! It was moist and flavorful, with just the right amount of sweetness. I loved the crunch from the walnuts and the subtle hint of carrot in each bite. My kids even asked for seconds!