Carrot Bread I

Carrot Bread I

23
PAMSTER2 1

"This is really a cross between cake and a bread. Serving it warm with butter or a cream cheese is ideal. It's really good!"

Ingredients

1 h 20 m {{adjustedServings}} servings 383 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk; stir into flour mixture until well blended. Stir in carrots, coconut, cherries, raisins and walnuts. Pour batter into prepared pan.
  3. Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on a wire rack for ten minutes before removing from the pan to cool completely. Store in plastic wrap to keep moist.
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Reviews

23
  1. 25 Ratings

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Today I made this for the second time. I added 1/4 cup brown sugar and doubled the cinnamon. Very yummy. Mine turned out to be a quick bread texture and flavor. I baked it for exactly 60 minutes...

Very good. I substituted 1/2 the oil with apple sauce and toasted pecans for the walnuts. I did not have any cherries. For anyone that does not have a scale 3.5 oz of coconut is aprox. 1 1/2...

very good as muffins (bake for 15-20 min at 350) topped with homemade cream cheese frosting. Next time I would add more carrots and 1 1/2 c coconut, and more cinnamon