Sunday, October 14, 2012

Carrot bread; pretty for fall

Carrot bread - Yum!

I made this carrot bread yesterday and it was delicious! Its oranginess makes it appropriate for an autumn treat.

It only took about 20 minutes to get it into the oven, and that included shredding the carrots!

Here's the recipe:

Carrot bread

1 3/4 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup shredded carrot (about 2 carrots)
2/3 cup brown sugar
1/2 cup milk
3 tablespoons melted butter
1 egg, beaten

Preheat oven to 350 degrees.
Grease and flour a loaf pan.
Combine flour, baking soda, baking powder, cinnamon, salt and nutmeg.
Add shredded carrot. (I just made short shreds with a veggie peeler.)
Mix the brown sugar, milk and butter in a bowl.
Add the beaten egg.
Pour the batter into the loaf pan.
Bake for about 50 minutes or until a toothpick comes out clean.
Cool in pan for about 10 minutes and then on a wire rack. 

I hope you enjoy it as much as we did! 

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