Tasty Carrot Bread
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Carrots||1 Cup (16 tbs), shredded|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Vanilla extract||1 Teaspoon|
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.