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Carrot Bread Exps Ft21 21187 F 0223 1

Carrot Bread

TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling YIELD: 1 loaf (12 pieces).
This lovely, moist quick bread from 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 Simon, Reed City, Michigan

Ingredients

  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • 3/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrot
  • 1/4 cup chopped walnuts

Directions

  • 1. Preheat oven to 350°. Grease and flour an 8x4-in. loaf pan. In a bowl, combine sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine eggs, applesauce and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts. Pour into prepared pan.
  • 2. Bake until a toothpick comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan to a wire rack.

Nutrition Facts

1 piece: 160 calories, 3g fat (0 saturated fat), 31mg cholesterol, 361mg sodium, 32g carbohydrate (19g sugars, 2g fiber), 3g protein.

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