Carrot Date Nut Bread

* Exported from MasterCook *

CARROT DATE NUT BREAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Quick bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-JUDI M. PHELPS
1 1/2 c Carrots -- peeled and sliced
-about 5 or 6
1 Orange -- remove seeds and
-cut in small pieces
1/4 c Buttermilk
3 c Flour
2 ts Baking soda
1 t Baking powder
1 t Cinnamon
1/2 ts Nutmeg
1 t Salt
2 lg Eggs
1 1/4 c Sugar
3/4 c Vegetable oil
1 c Pitted dates -- slivered
1 c Walnuts -- coarsely chopped

Put carrots in heavy saucepan with 1 cup water and 1/2
teaspoon each salt and sugar. Cover and simmer until
tender, 25 to 30 minutes. Drain, if all moisture has
not evaporated. Put orange, buttermilk, and carrots
in blender. Whirl until pureed. You should have
about 2 cups of puree. Sift flour with dry ingredients
except sugar. In mixing bowl, beat eggs and beat in
sugar, oil and carrot puree. Stir in dry mixture and
mix until well blended but do not beat. Stir in dates
and nuts. Spread in 2 greased and floured small loaf
pans (about 8-1/2 x 4-1/2 x 2-1/2 inches).

Bake at 350 degrees F. 45 minutes to 1 hour, or until
pick inserted near center comes out clean. Remove
from pans to wire racks. Cool overnight before
cutting. Makes 2 loaves. Source: The Zucchini and
Carrot Book by Ruth Conrad Bateman.

Judi's Notes: One cup of sugar is sufficient for this
bread and I like to add 2 T of Orange Marmalade to the
batter.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com



- - - - - - - - - - - - - - - - - -