Cinnamon Carrot Nut Bread Recipes

CINNAMON CARROT BREAD

Steps:

• Preheat oven to 350 degrees F (175 Degrees C). Grease and flour a 9 x 5 inch loaf pan.
• In a large bowl, beat together the sugars and sunflower oil. Sift flour, baking powder, baking soda, cinnamon, and salt into the bowl while stirring occasionally. Beat the eggs together, and gradually stir into the batter until everything is combined. Mix in carrots, pecans, and vanilla until well combined. Pour batter into prepared pan.
• Bake on middle rack for 60 minutes, or until it tests done. Cool in pan for 10 minutes, and then turn out onto wire rack to cool completely.

CARROT-NUT BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
• Mix carrots, sugar, oil and eggs in large bowl with spoon. Stir in remaining ingredients; pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

BONNIE'S NUTTY CINNAMON CARROT BREAD

Steps:

• 1. Preheat the oven to 350 degrees. Grease a 9X5 loaf pan with grapeseed oil and dust with almond flour. Beat all the WET INGREDIENTS in small bowl with a mixer until smooth.
• 2. Mix all the DRY INGREDIENTS in a medium bowl with a spoon until combined. Then take the spoon and add the wet ingredients to the dry ingredients and stir to mix until well combined.
• 3. Using a spoon, add the FOLD IN ingredients to the mixture just until moistened. Pour the batter into the prepared pan. Bake in a pre-heated oven at 350 degrees for 45 minutes, then let set for an hour in the pan to cool. Test at 40 minutes, sides will pull slightly away from pan, and toothpick will be clean. Don't overcook. Here is how it looks! Enjoy! Cooks's Tip: Try making a chicken salad sandwich on this delicious and healthy bread. You can also eat it with cream cheese or toast it and spread it with butter or peanut butter. Got a sweet tooth? Turn this into a great dessert bread by making a "frosting" by mixing 1/4 cup almond butter, 1/4 cream cheese, and 2 tablespoons of sour cream., mix and spread on slices.

EASY CINNAMON NUT BREAD

Steps:

• Cream margarine, gradually adding the sugar; mix well.
• Beat in eggs one at a time.
• Mix flour, cinnamon, baking soda, baking powder, and salt together. Add to the creamed mixture alternately with the sour cream.
• Stir in the nuts.
• Bake in a greased loaf pan at 350 for 55-60 minutes.
• Turn out onto a wire rack to cool.

CARROT BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk; stir into flour mixture until well blended. Stir in carrots, coconut, cherries, raisins and walnuts. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on a wire rack for ten minutes before removing from the pan to cool completely. Store in plastic wrap to keep moist.

CARROT RAISIN QUICK BREAD

Steps:

• Preheat oven to 350°F Coat an 8-inch loaf pan with non-stick cooking spray.
• In a large bowl, combine flour, baking soda, cinnamon, nutmeg, baking powder and salt together.
• In a small bowl, combine carrots, brown sugar, raisins, milk, melted butter and beaten egg together.
• Add the carrot mixture to the flour mixture, stirring just until mixture is moist (over mixing will produce a dry/dense bread).
• Pour batter into the prepared loaf pan and bake for 1 hour to 1 hour 10 minutes or until a pick inserted in the center comes out clean.
• Cool in pan for 10 minutes before removing to a wire rack.

CARROT NUT BREAD

Steps:

• 1. Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan.
• 2. Sift together into a large bowl the flours, baking soda, and cinnamon. Add in the sugar, eggs, oil, apple butter, vanilla, and salt.
• 3. With a few swift strokes, blend in the carrots and pecans or walnuts. Turn into prepared pan.
• 4. Bake about 1 hour, until loaf springs back when lightly touched. Cool in the pan 10 minutes, then turn out onto a rack for further cooling.
• 5. This bread may be iced on top with cream cheese frosting and sprinkled with nuts.

CARROT NUT BREAD

Steps:

• Heat oven to 350 degrees. Grease bottom only of loaf pan.
• Mix carrots, sugar, oil and eggs in large bowl with spoon. Stir in remaining ingredients; pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.