Carrot-walnut bread
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Unbleached flour; sifted |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Cinnamon; ground |
| ¼ | teaspoon | Nutmeg; ground |
| ¼ | teaspoon | Salt |
| 1 | cup | Sugar |
| ¾ | cup | Cooking oil |
| 2 | larges | Eggs |
| 1½ | cup | Carrots; pared; shredded |
| ½ | cup | Walnuts; chopped |
Directions
Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small
bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl.
Beat, with an electric mixer set on medium speed, for 2 minutes. Add the dry ingredients, stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake,
in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack.
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