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Cinnamon Carrot Bread Recipe

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This recipe for Cinnamon Carrot Bread, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Theresa Wagner


3/4 c. sugar
1/2 c. brown sugar
3/4 c. oil
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
Pinch of salt
1/3 c. milk (add if batter is to stiff)
2 eggs, beaten
1 c. carrots, grated
1/2 to 3/4 c. chopped pecans
1/2 tsp. vanilla

Preheat oven to 350. Bake in 1 - 9'x5" loaf pan or 4 - tiny loaf pans.

In large bowl, beat together sugar and oil.
In another bowl, sift together flour, baking soda, baking powder, salt and cinnamon.
With a spoon, stir dry ingredients into the sugar-oil mixture; add 1/3 c. milk if the batter is too stiff.
Stir in the 2 beaten eggs, grated carrots, vanilla and pecans.
Pour batter into 1 - 9'x5" loaf pan or 4 - tiny loaf pans, which ever you prefer.
Bake in 350 oven for 60 minutes.

Number Of Servings:
Number Of Servings:
1 loaf or 4 tiny loaves




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