 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 24 |
|
Lemon and carrot flavors combine for a unique flavor sensation in this moist quick bread. I know it's a winner because I bring a loaf to our church festival every year, and I always get requests to bake it again. Ingredients:
3/4 cup butter, softened |
1-1/2 cups sugar |
3 eggs |
1 tablespoon lemon juice |
2-1/4 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup milk |
1 cup shredded carrots |
3/4 cup chopped pecans |
2 tablespoons grated lemon peel |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in the carrots, pecans and lemon peel.
2. Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
|
|