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    You are in: Home / Recipes / Carrot Nut Bread Recipe
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    Carrot Nut Bread

    Carrot Nut Bread. Photo by Sharlene~W

    1/1 Photo of Carrot Nut Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Chabear01's Note:

    Found this recipe in a Gold Medal "Lets Bake...muffins, cakes, bars & more" cookbook my DM had. Posting it for my DD who loves this recipe. This is really good served with Uncle Bill's Drunken Beans, or slathered with cream cheese. Also makes up well in muffins or mini loaves for gift giving.

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    Ingredients:

    Serves: 20

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 350 degrees. Grease bottom only of loaf pan.
    2. 2
      Mix carrots, sugar, oil and eggs in large bowl with spoon. Stir in remaining ingredients; pour into pan.
    3. 3
      Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on October 03, 2006

      45

      Quick and easy to put together, especially if you grind the carrots in the food processor and then add sugar, oil, and eggs and give it a whirl. I used 1/2 cups nuts and threw in a tablespoon of flax seeds for good measure. I'd add even more nuts next time. Lovely bread, nice flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Carrot Nut Bread

    Serving Size: 1 (37 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 104.7
     
    Calories from Fat 38
    36%
    Total Fat 4.2 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 21.1 mg
    7%
    Sodium 107.6 mg
    4%
    Total Carbohydrate 15.3 g
    5%
    Dietary Fiber 0.9 g
    3%
    Sugars 7.9 g
    31%
    Protein 1.8 g
    3%

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