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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (74g) Recipe makes 12 servings |
||
| Calories 242 | ||
| Calories from Fat 109 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.2g | 18% | |
| Saturated Fat 5.7g | 28% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 39mg | 13% | |
| Sodium 133mg | 5% | |
| Potassium 170mg | 4% | |
| Total Carbohydrate 31.1g | 10% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 13.9g | ||
| Protein 4.0g | 8% | |
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Ingredients
- 1 cup bread flour
- 1 cup whole wheat flour
- 3/4 cup light brown sugar, packed
- 3/4 cup carrot, coarsely grated
- 1/2 cup pecan or walnut, coarsely chopped
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 egg, beaten
- 2/3 cup milk
- 1/4 lb unsalted butter, melted & cooled
Directions
1
In a large bowl, combine the flours, sugar, carrots, nuts, baking powder, cinnamon, nutmeg, and salt, and mix thoroughly, breaking up any lumps.2
Add the remaining ingredients and mix just until blended (do NOT over mix).3
For bread: Spoon batter into a greased 8.5x4.5" loaf pan.4
Bake at 350F until dark golden brown (about 1 hours).5
For muffins: Spoon batter into greased muffin cups.6
Bake at 350F until golden brown (about 45 minutes).
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- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Fruit > Nuts
- Cuisine > North American > United States > Southern > Creole
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Presentation > Finger Food
- Preparation > Presentation > Served Cold
- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Fall
- Occasion > Brunch
- Occasion > Taste/Mood > Sweet
- Occasion > To Go... > Brown Bag
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Boomette
On Mar 5, 2007
I used only all purpose flour. I used Splenda instead of brown sugar. That's maybe why the bread isn't dark (but the taste is amazing). I used pecans mmmmmmm I didn't use nutmeg but used cardamom. Instead of butter, I used oil with applesauce. The mixture was too dry so I added applesauce and milk.
From: PanNan
On Jul 20, 2006
I loved the spice flavor of this bread. It's dense, but still moist. I checked the loaf after baking one hour, and it was definitely ready to come out of the oven. 1 1/2 hours would have been too much. Very nice for breakfast!
From: Ms*Bindy
On Jul 18, 2006
A good muffin. Mine baked in quite a bit less than 45 minutes. I'm glad I peeked in on them early because they were pretty well done. They were a little more dense than I was expecting, but still a nice muffin. Thanks.
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