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Tasty Carrot Bread

chef.jackson's picture
Ingredients
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Baking soda 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cinnamon 1 Teaspoon
  Sugar 1 Cup (16 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Buttermilk 1⁄2 Cup (8 tbs)
  Eggs 2 Small
  Carrots 1 Cup (16 tbs), shredded
  Pecans 1⁄2 Cup (8 tbs), chopped
  Vanilla extract 1 Teaspoon
Directions

Combine first 4 ingredients in a small mixing bowl; set aside.
Combine sugar, oil, buttermilk, and eggs in a large mixing bowl; beat at medium speed of an electric mixer for 1minute.
Add dry ingredients; mix at low speed just until blended.
Fold in carrots, pecans, and vanilla.
Spoon batter into a greased and floured 8 1/2- x 41/2- x 3-inch loaf pan; bake at 350° for 55 to 60 minutes or until a wooden pick inserted in center comes out clean.
Cool 10 minutes in pan; remove to wire rack, and cool completely.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Drink: 
Alcohol
Servings: 
1

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