|
 |
 |
 |
 |
|
|
|
Carrot-walnut Breadbreads, vegetables, nuts 1 1/2 cup unbleached flour; sifted 1/2 teaspoon cinnamon; ground 1/4 teaspoon salt 3/4 cup cooking oil 1 1/2 cup carrots; pared, shredded 1 teaspoon baking soda 1/4 teaspoon nutmeg; ground 1 cup sugar 2 each eggs; lg 1/2 cup walnuts; chopped 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.
|
|
 
 |
|
|
|
