Carrot Bread

Name: Carrot Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf (12 pieces)
Ingredients: 1 cup sugar; 1 cup all-purpose flour; 1/2 cup whole wheat flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 2 large eggs, room temperature; 3/4 cup unsweetened applesauce; 1 teaspoon vanilla extract; 1 cup shredded carrot; 1/4 cup chopped walnuts

Total Time Prep: 15 min. Bake: 50 min. + cooling

Yield 1 loaf (12 pieces)

Test Kitchen Approved

This lovely, moist quick bread from is flecked with crunchy walnuts and colorful shredded carrot. For variety, I sometimes substitute a cup of shredded raw zucchini for the carrot or add a half cup of drained crushed pineapple. —Connie Simon, Reed City, Michigan

Ingredients

1 cup sugar
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, room temperature
3/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup shredded carrot
1/4 cup chopped walnuts

Directions

Preheat oven to 350°. Grease and flour an 8x4-in. loaf pan. In a bowl, combine sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine eggs, applesauce and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts. Pour into prepared pan.
Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan to a wire rack.

Nutrition Facts

1 piece: 160 calories, 3g fat (0 saturated fat), 31mg cholesterol, 361mg sodium, 32g carbohydrate (19g sugars, 2g fiber), 3g protein.

This lovely, moist quick bread is flecked with crunchy walnuts and colorful shredded carrot. For variety, I sometimes substitute a cup of shredded raw zucchini for the carrot or add a half cup of drained crushed pineapple. —Connie Simon, Reed City, Michigan

Recipe Creator