Tasty Carrot Or Zucchini Bread |
|
 |
Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
This is a doctored recipe that I fiddled around with until I had it JUST RIGHT. This was one of my customers' favorites when I had a small baking business out of my home many years ago. Ingredients:
1 1/2 cups all-purpose flour |
1/2 tsp. baking powder |
1 tsp. baking soda |
1/4 tsp. salt |
1 1/2 tsp. ground cinnamon |
dash of nutmeg |
1 cup pure cane sugar |
1/2 cup vegetable oil |
1/2 cup buttermilk |
2 eggs |
1 cup shredded carrots or zucchini |
1/2 cup or a little more chopped pecans |
1 tsp. pure vanilla extract |
Directions:
1. Preheat oven to 350 degrees.
2. Grease well and flour an 8 1/2 x 4 1/2 x 3 inch loafpan.
3. Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a small bowl and set aside.
4. Combine sugar, oil, buttermilk, and eggs in a large mixing bowl and beat at medium speed for 1 minute.
5. Add dry ingredients, shredded carrots or zucchini, chopped nuts, and vanilla extract and either mix at low speed or stir with spoon by hand ONLY UNTIL DRY MIXTURE IS JUST MIXED INTO LIQUID - THERE WILL BE LUMPS AND THIS IS WHAT YOU WANT - OTHERWISE THE BREAD WILL BE VERY RUBBERY.
6. Spoon batter into the prepared loafpan and bake on center rack at 350 degrees for 50 to 60 minutes or until toothpick inserted into middle of loaf comes out with a few crumbs clinging to it.
7. Cool 10 minutes in pan on wire rack.
8. Use sharp knife to carefully cut around sides of loaf to loosen from sides of pan.
9. Carefully turn loaf upside down and let loaf gently drop onto wire rack.
10. Carefully turn loaf right side up and finish cooling on wire rack.
11. After cooled, wrap tightly in plastic wrap and then foil to hold in moisture.
12. This bread freezes very well, as do most quick breads.
|
|