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Lemon Carrot Bread

Lemon Carrot Bread
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.
24 ServingsPrep: 20 min. Bake: 40 min. + cooling

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.
© Taste of Home 2013

2 of 2

Lemon Carrot Bread (continued)

Directions (continued)

  • Yield: 2 loaves (12 slices each).
Nutrition 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.
© Taste of Home 2013