Carrot Bread II

Recipesfull introduces to you: Quick Bread Recipes. (Carrot Bread II). A very yummy recipe that is easy to make and very tasty. It also freezes and keeps for quite awhile.

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 20

Yield: 2 - 8x4 loaves

Carrot Bread II

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon ground cloves

¼ teaspoon salt

1 cup white sugar

⅔ cup vegetable oil

2 eggs

1 cup carrot baby food

½ cup chopped walnuts

Bread

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.

Step 2

In a large bowl sift together flour baking powder baking soda cinnamon nutmeg cloves and salt.

Step 3

In a large bowl cream together the sugar and oil. Beat in eggs. Blend this mixture into the flour mixture stirring just to combine. Fold in the nuts. Scoop batter into prepared baking pans.

Step 4

Bake in preheated oven for 50 to 55 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Nutritional Information

Carrot Bread II

Servings Per Recipe:20

Calories: 169.4

% Daily Value *

Protein: 2.1g 4%

Carbohydrates: 18.5g 6%

Dietary Fiber: 0.8g 3%

Sugars: 10.6g

Fat: 10g 15%

Saturated Fat: 0.9g 5%

Cholesterol: 18.6mg 6%

Vitamin A Iu: 1309.3IU 26%

Niacin Equivalents: 1.1mg 8%

Vitamin C: 0.7mg 1%

Folate: 24.2mcg 6%

Calcium: 21.2mg 2%

Iron: 0.7mg 4%

Magnesium: 8.8mg 3%

Potassium: 53.4mg 2%

Sodium: 121.5mg 5%

Thiamin: 0.1mg 9%

Calories From Fat: 90.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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