Ginger-Carrot-Nut Bread

 

2

eggs

3/4

cup packed brown sugar

1/3

cup vegetable oil

1/2

cup milk

1

teaspoon vanilla

2

cups Gold Medal® all-purpose flour

2

teaspoons baking powder

1

teaspoon ground ginger

1/2

teaspoon salt

1

cup shredded carrots (about 2 medium)

1/2

cup chopped nuts

• 1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with shortening; lightly flour (or spray bottom of pan with baking spray with flour).
• 2 In large bowl, beat eggs and brown sugar with electric mixer on medium speed until creamy. Beat in oil, milk and vanilla. On low speed, beat in flour, baking powder, ginger and salt until smooth. Stir in carrots and nuts. Spread in pan.
• 3 Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
• 4 Loosen sides of loaves from pan; remove from pan and place top side up on cooling 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.