Lemon Carrot Bread Recipe

Lemon Carrot Bread Recipe photo by Taste of Home

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Lemon and carrot flavors combine for a unique flavor sensation in this moist quick bread. I know it's a winner because I bring a loaf to our church festival every year, and I always get requests to bake it again.

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Lemon Carrot Bread Recipe

Prep: 20 min. Bake: 40 min. + cooling

Yield: 24 Servings

20 40 60

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
3 eggs
1 tablespoon lemon juice
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1 cup shredded carrots
3/4 cup chopped pecans
2 tablespoons grated lemon peel

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in the carrots, pecans and lemon peel.
Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

Nutritional Facts 1 slice equals 181 calories, 9 g fat (4 g saturated fat), 42 mg cholesterol, 139 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Lemon Carrot Bread in Country Woman Christmas Annual 2009, p35