Cinnamon Carrot Nut Bread Recipes

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.

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.

Steps:

• Preheat oven to 350°. Grease and flour an 8x4-in. loaf pan; set aside. In a bowl, combine sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine eggs, applesauce and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts. Pour into prepared pan. , Bake until a toothpick comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan to a wire rack.

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.

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.

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.

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon. In a small bowl, whisk the eggs, bananas and oil. Stir into dry ingredients just until moistened. Fold in carrots and pecans. Transfer to a greased 9x5-in. loaf pan. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

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.

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.