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Carrot-Nut Bread

Prep 15 min
Total 3 hr 25 min
Servings 1

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

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

Steps

Hide Images

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 Facts

Serving Size: 1 Serving

Calories: 115
Calories from Fat: 45

% Daily Value

Total Fat: 5 g
Saturated Fat 1 g
Cholesterol: 20 mg
Sodium: 120 mg
Potassium: 70 mg
Total Carbohydrate: 16 g
Dietary Fiber 1 g
Protein: 2 g

% Daily Value*:

Vitamin A: 34%; 34%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 4%; 4%

Exchanges:

1 Starch; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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