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Carrot Bread
This lovely moist quick bread from Connie Simon of Reed City, Michigan is flecked with crunchy walnuts and colorful shredded carrot. "For variety, I sometimes substitute a cup of shredded raw zucchini for the carrot or add a half cup of drained crushed pineapple," Connie says.
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This recipe is a winner. I double the recipe and make two loaves at once. It freezes very well. I did reduce the sugar to 3/4 cup because I don't like it too sweet.