Carrot-Nut Bread

Gift someone with a golden 24-“karat” gem of a quick bread!

  • Prep Time 15 min
  • Total Time 3 hr 25 min
  • Servings 1

1 1/2
cups shredded carrots (3 medium)
3/4
cup sugar
1/3
cup vegetable oil
2
eggs
3/4
cup Gold Medal™ all-purpose flour
3/4
cup Gold Medal™ whole wheat flour
1/4
cup coarsely chopped nuts
2
teaspoons baking powder
1/2
teaspoon salt
1/2
teaspoon ground cinnamon
1/2
teaspoon ground cloves

  • 1 Heat oven to 350ºF. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
  • 2 Mix carrots, sugar, oil and eggs in large bowl with spoon. Stir in remaining ingredients; pour into pan.
  • 3 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.

Expert Tips

Purchase shredded carrots in the produce section of larger supermarkets to save time.

Tuck a loaf or two of bread in the freezer to be ready when you need it and don’t have time to bake.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
115
(
Calories from Fat
45 ),
% Daily Value
Total Fat
5 g
5 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
20 mg
20 %;
Sodium
120 mg
120 %;
Total Carbohydrate
16 g
16 %
(Dietary Fiber
1 g
1 %
),
Protein
2 g
2 %
;
% Daily Value*:
Vitamin A
34%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.