CARROT APPLESAUCE BREAD RECIPE - (4.1/5)
Provided by Lsweetnell
Number Of Ingredients 13
Steps:
- Preheat the oven to 350F. Grease at 9x13 inch baking pan. Sprinkle the pan with a bit of flour and set aside. In a large bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a medium bowl, whisk the eggs together. Stir the oil, sugar, vanilla, applesauce and grated carrots into the eggs. Add the wet ingredients to the dry, stir until just mixed, and pour the batter into the pan. Bake for 65 to 70 minutes, until a toothpick inserted in the center of the cake comes out clean. When done, allow the cake to sit in the pan for at least 15 minutes. Store in an airtight container.
APPLESAUCE BREAD I
This is a really good and moist bread.
Provided by GAF55
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
- Beat together eggs, sugar, and oil. Blend in applesauce, and then sour cream or buttermilk. Mix in flour, baking powder, soda, and cinnamon. Stir in raisins. Pour batter into prepared pans.
- Bake for 80 minutes. Cool on wire racks.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 36.7 g, Cholesterol 25.4 mg, Fat 11 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 2 g, Sodium 70.3 mg, Sugar 22.9 g
ZUCCHINI CARROT BREAD
A delicious light version of a classic quick bread. It is so moist and rich you would never guess it didn't have all the oil of the original version.
Provided by saranade60
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Mix flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice together in a bowl. Beat sugar, applesauce, and eggs together in a separate bowl; mix into the flour mixture until batter is just combined. Fold zucchini and carrots into batter. Divide batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center of the loaves comes out clean, about 1 hour.
Nutrition Facts : Calories 183.7 calories, Carbohydrate 39.7 g, Cholesterol 34.9 mg, Fat 1.3 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 257.7 mg, Sugar 20.9 g
CARROT BREAD
A yummy, moist bread. If you substitute applesauce for oil in baking, don't do it on this one. I tried it, and it wasn't nearly as good.
Provided by Jo Ann L
Categories Quick Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Beat eggs.
- Add sugar and oil and beat thoroughly.
- Combine dry ingredients and add to egg mixture; beat well.
- Stir in carrots, nuts and raisins.
- Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans.
- Bake at 350° for about 1 hour (about 40 minutes for the smaller pans).
- Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.
APPLESAUCE BREAD
I make this applesauce bread recipe with plump raisins and crunchy nuts. My kids love a slice in their lunch box or as a snack after school. - Tracey Jo Schley, Sherburn, Minnesota
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar. Add the egg and applesauce; mix well. Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg and cloves. Stir into creamed mixture just until moistened. Fold in raisins and nuts. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 175 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 189mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
I CAN'T BELIEVE IT'S LOW FAT CARROT BREAD
So moist and delicious you will never believe it is low fat. The original recipe given to me by my BF's mother used oil instead of applesauce, 2% milk and a cup of white sugar, I also added the vanilla. I changed the recipe to what it is now and he never knew the difference.
Provided by katdi
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 18 serving(s)
Number Of Ingredients 12
Steps:
- Mix together carrots, eggs, sugars, apple sauce, milk and vanilla.
- Stir in dry ingredients.
- Bake at 350 for 50 - 55 minutes in a greased 9" x 5" loaf pan.
- Cool and cut into 18 1/2" slices.
Nutrition Facts : Calories 85.4, Fat 0.7, SaturatedFat 0.2, Cholesterol 20.8, Sodium 140.8, Carbohydrate 17.7, Fiber 0.6, Sugar 8.7, Protein 2.1
CARROT BREAD
This lovely, moist quick bread from is flecked with crunchy walnuts and colorful shredded carrot. For variety, I sometimes substitute a cup of shredded raw zucchini for the carrot or add a half cup of drained crushed pineapple. -Connie Simon, Reed City, Michigan
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (12 pieces).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease and flour an 8x4-in. loaf pan; set aside. In a bowl, combine sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine eggs, applesauce and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts. Pour into prepared pan. , Bake until a toothpick comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 160 calories, Fat 3g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 361mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.
APPLESAUCE-CARROT SPICE CAKE
Enjoy this delicious applesauce-carrot cake made using Gold Medal® whole wheat flour that's perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 32
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
- In large bowl, mix oats, applesauce, brown sugar, carrots, egg product and oil with spoon until well mixed. Stir in remaining cake ingredients just until moistened. Pour into pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour.
- In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in milk and vanilla until well mixed. Place cake on serving plate. Spoon frosting over cake.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 10 g, TransFat 0 g
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