PINEAPPLE CARROT BREAD
My home is located in the Delaware Valley of Pennsylvania. This bread has the wonderful flavor of carrot cake, which is dearly loved in this part of the country. Because it's made with carrots, this bread is nutritious as well as economical-two important qualities in my home.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple and vanilla. Stir into the dry ingredients just until moistened. Fold in nuts. , Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , If glaze is desired, combine confectioners' sugar and milk; drizzle over loaves.
Nutrition Facts : Calories 192 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 103mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
CARROT BREAD I
This is really a cross between cake and a bread. Serving it warm with butter or a cream cheese is ideal. It's really good!
Provided by PAMSTER2
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 382.7 calories, Carbohydrate 53.2 g, Cholesterol 47.3 mg, Fat 17.2 g, Fiber 3 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 308.9 mg, Sugar 25.8 g
OATMEAL CARROT CAKE BREAD
Make and share this Oatmeal Carrot Cake Bread recipe from Food.com.
Provided by hellokitty
Categories Quick Breads
Time 1h30m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F Lightly spray bottom only of 9 x 5-inch loaf pan with cooking spray or grease lightly.
- For bread, combine oats and milk in medium bowl; mix well. Let stand 10 minutes. Add pineapple (including juice), egg whites, oil and vanilla; mix well.
- In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt; mix well. Stir in carrots and raisins. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour batter into pan.
- Bake 60 to 75 minutes or until wooden pick inserted in center comes out clean and crust is golden brown. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped.
- For cream cheese spread, beat together all ingredients in small bowl until smooth. Store tightly covered in refrigerator up to 3 days.
- CREAM CHEESE SPREAD (optional).
- 4 ounces reduced-fat cream cheese, softened
- 2 teaspoons firmly packed brown sugar
- 1/4 teaspoon vanilla.
Nutrition Facts : Calories 207.1, Fat 4, SaturatedFat 0.5, Cholesterol 0.1, Sodium 138.8, Carbohydrate 39.2, Fiber 1.6, Sugar 19, Protein 4.3
PARMESAN PINE NUT BREAD (BREAD MACHINE)
Make and share this Parmesan Pine Nut Bread (bread Machine) recipe from Food.com.
Provided by Chris from Kansas
Categories Yeast Breads
Time 4h10m
Yield 1 1/2 lb. loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place ingredients in bread machine machine pan in order suggested by manufacturer.
- Select settings and start machine as directed by manufacturer.
CARROT-PINE NUT CAKE FROM PARMA
I just saw Giada de Laurentis make this carrot cake/bread on the Food Network and didn't want to lose the recipe; it's SOOOO unusual with the addition of pine nuts, mascarpone cheese and fennel seeds. I can't wait to try it!
Provided by Raquel Grinnell
Categories Breads
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F.
- In a medium bowl sift together the flour, baking powder, cinnamon, and salt. Set aside.
- Place the pine nuts, 1/2 cup sugar, and fennel seeds in a food processor and pulse to mince the nuts. Add the lemon zest, lemon juice, and the carrots (easily shredded with the food processor attachment). Pulse to mince the carrots. Add the mascarpone cheese and pulse until the cheese is incorporated. If you can't find mascarpone, cream cheese is a good substitute.
- In a large bowl, using a hand mixer, cream together the butter and remaining 1/2 cup sugar. Add the eggs one at a time, beating well between adding each additional egg.
- Add the carrot mixture to the butter mixture and stir until combined. Add in 1/3 of the reserved dry ingredients and stir until just incorporated. Add the rest in thirds the same way.
- Place the mixture in a lightly greased and floured 8 by 10 by-2-inch baking dish. Bake for 55 to 60 minutes. Giada filled a cupcake-paper-lined muffin tin 3/4 full each, and baked for 18-20 minutes for individual portions.
- Let the bread/cake cool for 1 hour, then dust with powdered sugar. Cut into squares and serve.
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