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Orange Carrot Tea Bread With Caraway

  Sifted all purpose flour 2 1⁄2 Cup (40 tbs)
  Double acting baking powder 2 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 1 Cup (16 tbs)
  Grated carrot 2 Cup (32 tbs) (About 3 Large Ones)
  Carrot 2 Cup (32 tbs), grated
  Chopped walnuts 1 Cup (16 tbs)
  Caraway seed 1 Teaspoon
  Eggs 2 Large, lightly beaten
  Eggs 2 Large, beaten
  Unsalted butter 1 , melted
  Orange juice 1⁄2 Cup (8 tbs)
  Grated orange zest 1 Tablespoon
  Orange zest 1 Tablespoon, freshly grated

Into a bowl sift the flour, the baking powder, the baking soda, and the salt.
Stir in the sugar, the carrot, the walnuts, and the caraway seed.
In another bowl beat together the eggs, the butter, the orange juice, and the orange zest.
Stir the liquid ingredients into the flour mixture until the mixture is combined.
Pour the batter into a well-greased 9 by 5 by 3-inch loaf pan and bake the bread in a preheated 350° F. oven for 50 minutes to 1 hour, or until a cake tester inserted in the center comes out clean.
Let the bread cool in the pan on a rack for 5 minutes, invert it onto the rack, and let it cool completely.

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Orange Carrot Tea Bread With Caraway Recipe