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Bread Flour Bakery Food Fresh

Carrot-walnut Bread

Ingredients & Directions

1 1/2 c Unbleached flour; sifted 1 c Sugar
1 ts Baking soda 3/4 c Cooking oil
1/2 ts Cinnamon; ground 2 lg Eggs
1/4 ts Nutmeg; ground 1 1/2 c Carrots; pared; shredded
1/4 ts Salt 1/2 c Walnuts; chopped

Sift the flour, baking soda, cinnamon, nutmeg and salt together in a
bowl and set aside. Combine the sugar, oil and eggs in a mixing

Beat, with an electric mixer set on medium speed, for 2 minutes. Add
the dry ingredients, stirring just until moistened. Stir in the
carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch
loaf pan and bake,

in a preheated 350 degree F. oven for 1 hour or until a cake tester or
wooden pick inserted in the center comes out clean. Cool in the pan
on a wire rack for 10 minutes, remove from the pan and finish cooling
on the wire rack.

4 servings

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