Bread-Sweet: Honey Nut Loaf
Source of Recipe
Jo Anne Merrill
List of Ingredients
1/2 cup margarine (not diet)
1/2 cup light cream
1/2 cup honey
3 teaspoons ground cinnamon
2 cups nuts finely chopped
3 1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 cups carrots shredded
1 tablespoon orange peel grated
1 cup vegetable oil
3/4 cup water
4 large eggs Recipe
Line 2 loaf pans (9 x 5 x 3-inches) with aluminum foil, then grease the foil. In a saucepan combine margarine, cream, honey and 2 teaspoons cinnamon. Bring to a boil and cook 1 minute. Stir in 1-1/2 cups finely chopped nuts. Cool mixture. Set aside. In a large mixing bowl, combine flour, sugar, soda, salt, 1 teaspoon cinnamon and nutmeg. Stir in carrots, grated orange peel, and 1/2 cup finely chopped nuts.
Combine oil, water and eggs; add to dry ingredients. Mix only until dry particles are moistened. Place 1 cup batter in each pan, then top with 1/2 cup nut mixture. Cover with another cup of batter then 1/2 cup nut mixture again. Finally top with remaining batter. Bake in preheated 350ºF oven for 65-75 minutes. Center will crack and should feel dry to touch. Cool 15 minutes then remove from pan. Store overnight before slicing. To freeze, cool completely then wrap tightly; it will keep up to 4 months in freezer. This loaf will also keep in refrigerator up to one month if tightly wrapped.
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Notes: This recipe yields two loaves.
Serving Ideas: Freeze this to have on hand when you need a dessert bread.
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