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Ingredients
| granulated sugar: 1 cup |
| all-purpose flour (unsifted): 1 cup |
| whole wheat flour: 1/2 cup |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| salt: 1 tsp |
| ground cinnamon: 1 tsp |
| unsweetened applesauce: 3/4 cup |
| egg substitute: 1/2 cup |
| vanilla extract: 1 tsp |
| carrots (grated): 1 cup |
| walnuts (chopped): 1/4 cup |
Carrot Bread
Credit: AllRecipes
User rating:
"This lovely moist quick bread from Connie Simon of Reed City, Michigan 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 says."
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Prep Time
15 min -
Cook Time
50 min -
Servings
10 serving(s)
Tags
Directions
- Coat an 8-in. x 4-in. x 2-in. loaf pan with nonstick cooking spray and dust with flour; set aside. In a bowl, combine the sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine the applesauce, egg substitute and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts.
- Pour into prepared pan. Bake at 350 degrees F for 50-55 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.