Home Cooking Recipes
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Carrot Cranberry Bread
Chef:  Gwen Pease - Castleton, NY          Category:  Breads

Ingredients:
2 cups carrots, cooked and pureed
1 cup brown sugar
1 teaspoon salt, optional
4 eggs, beaten
1 cup vegetable oil
1/2 cup orange juice, may use water
3 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 teaspoons baking soda
1 cup cranberries, fresh, frozen or dried
1 cup pecans, chopped







Directions: Mix carrots, brown sugar, salt, eggs, oil and orange juice in large bowl. Combine flour, cinnamon, ginger, nutmeg and baking soda, stir into the carrot mixture. Fold in cranberries and nuts. Spoon batter into 2 greased and floured 5X9 inch loaf pans. Bake in 350°F oven approximately 1 hour.

Notes: An excellent all-purpose nutritious bread at meal time or as a snack.

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