*  Exported from  MasterCook  *
 
                            Carrot Walnut Bread
 
 Recipe By     : Quick Breads, Soups, and Stews
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Reg 3                            Sherilyn
                 Tea Breads                       3 June 97
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  Cups          all purpose flour
      1/2  Teaspoon      baking soda
      1/2  Teaspoon      baking powder
    1      Teaspoon      ground cinnamon
      1/2  Teaspoon      ground nutmeg
      1/4  Teaspoon      ground allspice
      1/4  Teaspoon      salt
      2/3  Cup           butter -- or margarine
    1      Cup           sugar
    2      Large         eggs
    1 1/2  Cups          carrots -- cleaned and grated
      3/4  Cup           chopped walnuts
      3/4  Cup           chopped raisins
 
 Two favorite vegetables, carrots and zucchini, have given us popular, 
 moist loaf breads.  Because of the natural sweetness of carrots, carrot
 bread requires less sugar than zucchini bread and the added touch of
 orange is beautiful against a white serving platter.
 
 Preheat oven to 350 F. Brush a 9 x 5 x 3 loaf pan with melted butter or 
 coat with vegetable spray.
 
 Combine in a bowl the flour, baking soda, baking powder, cinnamon,
 nutmeg, allspice and salt, stirring with a rubber spatula until very
 well mixed. 
 Cream together the butter and sugar in bowl of an electric mixer until
 light and fluffy.
 
 Add the eggs and beat until creamy. Add the dry ingredients to the
 butter mixture gradually, blending well. Fold in the carrots and nuts.
 (The carrots can be grated in a food processor. Remove them and then
 chop the nuts and raisins together. Processor-chopped ingredients will
 yield a smoother slice of bread.)
 
 Spread the batter in the prepared pan and bake approximately one hour or 
 until the bread tests done with a cake tester. Remove from the oven and
 cool in the pan on a wire rack 15 minutes. Turn bread out on rack to
 finish cooling.
 
 REG 3 shared by Sherilyn Schamber, CA, USA
 Tea Breads
 Also shared on TNT, July 1997
 
 
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