Gift someone with a golden 24-“karat” gem of a quick bread!
Carrot-Nut Bread
- Prep Time 15 min
- Total 3 hr 25 min
- Servings 1
- Ingredients 11
Ingredients
- 1 1/2 cups shredded carrots (3 medium)
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 2 eggs
- 3/4 cup Gold Medal™ all-purpose flour
- 3/4 cup Gold Medal™ whole wheat flour
- 1/4 cup coarsely chopped nuts
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
-
Step2Mix carrots, sugar, oil and eggs in large bowl with spoon. Stir in remaining ingredients; pour into pan.
-
Step3Bake 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.
Nutrition
115
Calories
5 g
Total Fat
2 g
Protein
16 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 115
- Calories from Fat
- 45
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Cholesterol
- 20 mg
- Sodium
- 120 mg
- Potassium
- 70 mg
- Total Carbohydrate
- 16 g
- Dietary Fiber
- 1 g
- Protein
- 2 g
% Daily Value*:
- Vitamin A
- 34%
- 34%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 1 Fat;Tips from the Betty Crocker Kitchens
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