Carrot Bread
From chefmeow 15 years ago
- 60 minutes to make
- Serves 8
CARROT BREAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Viler Estate in Georgetown, Texas in 1991.
Ingredients
- 2-1/2 cups all purpose flour shopping list
- 1 cup granulated sugar shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1 teaspoon ground cinnamon shopping list
- 1/2 teaspoon salt shopping list
- 3 eggs beaten shopping list
- 1/2 cup vegetable oil shopping list
- 1/2 cup milk shopping list
- 2 cups shredded carrots shopping list
- 3-1/2 ounce package flaked coconut shopping list
- 1/2 cup maraschino cherries chopped shopping list
- 1/2 cup raisins shopping list
- 1/2 cup chopped walnuts shopping list
How to make it
- Preheat oven to 350 then lightly grease a loaf pan.
- In a large bowl sift together flour, sugar, baking powder, baking soda, cinnamon and salt.
- Combine eggs, oil and milk then stir into flour mixture until well blended.
- Stir in carrots, coconut, cherries, raisins and walnuts then pour batter into prepared pan.
- Bake in preheated oven for 55 minutes then allow to cool on wire rack for 10 minutes.
- Removing from pan and cool completely then store in plastic wrap to keep moist.
People Who Like This Dish 1
- gecko Cleveland, OH
- chefmeow Garland, TX
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