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CARROT-WALNUT BREAD

Category:    Bread, Vegetables, Nuts
Yield:4 servings
 
  1 1/2 c  Unbleached flour; sifted            1 ts Baking soda
    1/2 ts Cinnamon; ground                  1/4 ts Nutmeg; ground
    1/4 ts Salt                                1 c  Sugar
    3/4 c  Cooking oil                         2    Eggs; lg
  1 1/2 c  Carrots; pared, shredded          1/2 c  Walnuts; chopped
 
  Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small
  bowl and set aside.  Combine the sugar, oil and eggs in a mixing bowl.
  Beat, with an electric mixer set on medium speed, for 2 minutes.
   Add the dry ingredients, stirring just until moistened.  Stir in the
  carrots and walnuts.  Pour the batter into a greased 9 X 5 X 3-inch loaf
  pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake
  tester or wooden pick inserted in the center comes out clean. Cool in the
  pan on a wire rack for 10 minutes, remove from the pan and finish cooling
  on the wire rack.
 

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