Carrot Bread II

A very yummy recipe that is easy to make and very tasty. It also freezes and keeps for quite awhile.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.

Step: 2

In a large bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.

Step: 3

In a large bowl, cream together the sugar and oil. Beat in eggs. Blend this mixture into the flour mixture, stirring just to combine. Fold in the nuts. Scoop batter into prepared baking pans.

Step: 4

Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Per Serving: 169 calories; protein 2.1g; carbohydrates 18.5g; fat 10g; cholesterol 18.6mg; sodium 121.5mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.