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By: M G.
| Description: | ||
| Time: | 1 hr 45 min (45 min to prepare, 1 hr to cook) | |
| Meal type: | Bread | |
| Ethnicity: | ||
| Number of Servings: | 24 | |
| Ingredients: | ||
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2 cup thinly sliced carrot 1 cup buttermilk 1/2 cup oil 1/3 cup honey 2 cup whole wheat flour 1 cup all pupose flour 2 tsp baking soda 1 tsp baking powder 1/2 tsp ginger 1/2 tsp nutmeg 1 cup chopped nuts 1/2 cup chopped dates 1/4 cup chopped almonds |
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| Directions: | ||
| Heat oven to 350 degrees. Boil carrots until tender. Puree in blender. Put 1 1/4 cup in large bowl. Add buttermilk, eggs, oil, and honey. Combine well. Sift together flours, baking soda and powder, ginger, and nutmeg. Stir into carrot mix. Fold in nuts. Grease 2 loaf pans. Divide dough between pans. Bake for 45-60 min. Test with toothpick. Cool 10 minutes in pan. Remove. Cool completely. |
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| Notes: | ||
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