Carrot Bread from Mimi's Cafe
Recipe: #14976
October 22, 2014
Categories: Breads, Desserts, Cakes, Carrot, Copycat or Clone Recipes, Baby Shower, Birthday, Brunch, Christmas, Easter, Potluck Oven Bake, Kosher, Non-Dairy, Vegetarian, Quick Breads, Flour, more
"This bread is fantastic, moist and packed full of goodness! Hubby thinks it should always be on hand. I baked this plus pumpkin bread for his logging trip a couple weeks ago. The crew ate all the carrot bread, but he brought home some pumpkin bread. Adapted from Lorac's recipe on fooddotcom"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (109.1 g)
- Calories 324.7
- Total Fat - 13.8 g
- Saturated Fat - 2 g
- Cholesterol - 52.1 mg
- Sodium - 295 mg
- Total Carbohydrate - 48.2 g
- Dietary Fiber - 1.8 g
- Sugars - 30.7 g
- Protein - 4.5 g
- Calcium - 85.1 mg
- Iron - 1 mg
- Vitamin C - 5.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees and grease a standard loaf pan. Can also be made in a 9 x 9 pan or 4 mini loaf pans.
Step 2
Whisk together oil, applesauce, brown sugar and eggs, mixing well. In separate bowl, whisk flour, baking soda, baking powder, cinnamon and salt.
Step 3
Add dry ingredients to first bowl and stir to combine. Add walnuts, raisins, pineapple and carrot, stirring until all incorporated.
Step 4
Pour into prepared pan and bake 55-60 minutes or until done. If using mini loaf pans or 9" pan, reduce cooking time to 30-40 minutes.
Tips
No special items needed.
1 Reviews
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