CARROT-NUT BREAD

Carrot-Nut Bread image

Gift someone with a golden 24-"karat" gem of a quick bread!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 3h25m

Yield 1

Number Of Ingredients 11

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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

Steps:

Heat oven to 350°F. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
Mix carrots, sugar, oil and eggs in large bowl with spoon. Stir in remaining ingredients; pour into pan.
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.

Nutrition Facts : Calories 115, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 120 mg