Carrot-Nut Bread

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

By Betty Crocker Kitchens

May 18, 2005

1 1/2

cups shredded carrots (3 medium)

3/4

cup sugar

1/3

cup vegetable oil

eggs

3/4

cup Gold Medal™ all-purpose flour

3/4

cup Gold Medal™ whole wheat flour

1/4

cup coarsely chopped nuts

teaspoons baking powder

1/2

teaspoon salt

1/2

teaspoon ground cinnamon

1/2

teaspoon ground cloves

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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.

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.