Carrot-Nut Bread

Carrot-Nut Bread

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

Prep Time

15

Minutes

Total Time

3:25

Hrs:Mins

Makes

1

loaf

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.
Makes 1 loaf (20 slices)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time Saver
Purchase shredded carrots in the produce section of larger supermarkets to save time.
Do-Ahead Tip
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:

1 Serving (1 Serving)
  • Calories 115
    • (Calories from Fat 45 ),
  • Total Fat 5 g
    • (Saturated Fat 1 g,),
  • Cholesterol 20 mg;
  • Sodium 120 mg;
  • Total Carbohydrate 16 g
    • (Dietary Fiber 1 g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.