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Walnut Carrot Bread

  • 1 c. walnuts
  • 1 c. grated carrots
  • 1 c. light brown sugar, packed
  • 1/2 tsp. grated lemon peel
  • 2 eggs, beaten
  • 1/3 c. butter, softened or melted
  • 1/2 c. milk
  • 2-1/2 c. sifted flour
  • 2 tsp. baking powder
  • 1-1/2 tsp. salt
  • 1 tsp. baking soda
  • 1/4 tsp. allspice
  • 1/4 tsp. cardamon
     
 
Chop walnuts medium-fine. Reserve 2 T. for top of loaf. Squeeze excess moisture from carrots. Combine carrots, brown sugar, lemon peel and walnuts. Stir in eggs, milk and butter. Resift flour with baking powder, salt, baking soda and spices. Add to carrot mixture, stirring to smooth batter. Turn into greased and floured 9" X 5" X 2-3/4" loaf pan. Sprinkle with reserved walnuts. Bake below oven center at 325 for about 70 minutes until loaf tests done. Remove from oven and let stand 10 minutes, then turn out onto wire rack to cool.
 





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