Carrot Bread

Bits of grated carrot and chopped pecans combine in a light colored cake-like quick bread with delicate buttery cinnamon flavor. Served warm the bread is enhanced with a dollop of butter.

  1. 2 ½ cups flour
  2. 1 ½ teaspoons baking powder
  3. ¾ teaspoon cinnamon
  4. ¾ teaspoon salt
  5. ½ cup (1 stick) Challenge Unsalted Butter, room temperature
  6. 1¼ cup sugar
  7. 3 eggs
  8. ½ cup milk
  9. 1 ½ cups grated carrot
  10. ¾ cup chopped pecans
  1. 1

    Preheat oven to 325°F and let ingredients come to room temperature.

  2. 2

    Butter a 9x5–inch loaf pan or line the pan with waxed or parchment paper.

  3. 3

    Whisk together flour, baking powder, cinnamon and salt in a bowl and set aside.

  4. 4

    Cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time.

  5. 5

    Add dry ingredients one-third at a time alternating with milk and mix just until smooth. Fold in carrots and nuts.

  6. 6

    Pour batter into a large (9x5-inch) loaf pan and bake 1 hour 20 minutes or until wooden toothpick inserted in center of bread comes out clean.

Source: Challenge Home Economist

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