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Quick Carrot Bread Recipe

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This recipe for Quick Carrot Bread, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Zeller
Added: Friday, April 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c finely grated pared carrots
3/4 c packed brown sugar
1/4 c granulated sugar
1 t baking soda
1 T salad oil or shortening
1 c boiling water
2 eggs
1 1/3 c unsifted all purpose flour
1 c unsifted whole wheat flour
2 1/2 t baking powder
1 t salt
1/8 c chopped walnuts

Directions:
Directions:
Combine carrots, sugars, baing soda, shortening and boiling water in large bowl; set aside to cool. Beat eggs; stir into carrot mixture. Mix flours, baking powder, salt and nutmeg; blend into carrot mixture. Stir in walnuts. Turn into greased 9x5x3 inch loaf pan. Let stand 5 minutes. Bake in 350 oven for 50 - 60 minutes, until cake tester inserted in center of bread comes out clean. Remove from pan and cool on wire rack. Wrap in foil or plastic wrap and let stand overnight at room temperature before slicing. Serve with butter or cream cheese. Makes 1 loaf.

Personal Notes:
Personal Notes:
Mom wrote: Very good! firs made for 50-up club 3-2-81
***There is no nutmeg listed for ingredients, but it is in the directions - this is not a typo, it is that way in the recipe Mom had.****

 

 

 

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