NorthernWinos
Senior Member
- Joined
- Nov 7, 2005
- Messages
- 5,933
- Reaction score
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<center>TROPICAL CARROT BREAD</center>
BEAT:
- 4 EGGS
- 2 CUPS SUGAR
- 1 1/4 CUP OIL
- 2 CUPS GRATED CARROTS
- 1 8OZ CAN CRUSHED PINEAPPLE[3/4 CUP] DRAINED
ADD:
- 1 CUP WALNUTS
- 3/4 CUP COCONUT
- 1 CUP RAISINS
- 1/2 TEASPOON ALLSPICE
- 3 TEASPOONS CINNAMON
- 1/2 TEAPOON NUTMEG
- 1/2 TEASPOON SALT
- 1 TEASPOON SODA
- 1 TEASPOONS BAKING POWDER
MIX:
- 3 1/3 CUPS FLOUR
SPOON: INTO GREASED BREAD BAKING PANS...BAKE 350* FOR 40 MIN TO 1 HOUR...DEPENDING ON LOAF SIZES...TILL DONE.
GRATE SOME EXTRA CARROTS WHILE YOU ARE AT IT AND FREEZE FOR LATER BREAD MAKING.
IN MY SMALL PANS I GET 3 LOAVES...ONE ON THE TABLE AND 2 IN THE FREEZER....
BEAT:
- 4 EGGS
- 2 CUPS SUGAR
- 1 1/4 CUP OIL
- 2 CUPS GRATED CARROTS
- 1 8OZ CAN CRUSHED PINEAPPLE[3/4 CUP] DRAINED
ADD:
- 1 CUP WALNUTS
- 3/4 CUP COCONUT
- 1 CUP RAISINS
- 1/2 TEASPOON ALLSPICE
- 3 TEASPOONS CINNAMON
- 1/2 TEAPOON NUTMEG
- 1/2 TEASPOON SALT
- 1 TEASPOON SODA
- 1 TEASPOONS BAKING POWDER
MIX:
- 3 1/3 CUPS FLOUR
SPOON: INTO GREASED BREAD BAKING PANS...BAKE 350* FOR 40 MIN TO 1 HOUR...DEPENDING ON LOAF SIZES...TILL DONE.
GRATE SOME EXTRA CARROTS WHILE YOU ARE AT IT AND FREEZE FOR LATER BREAD MAKING.
IN MY SMALL PANS I GET 3 LOAVES...ONE ON THE TABLE AND 2 IN THE FREEZER....
