Carrot-Nut Bread

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

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

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

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.