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Carrot-Nut Bread

Source of Recipe


Paula Deens's Holiday Baking 2007



List of Ingredients



• ½ cup butter
  
• 1 cup sugar
  
• 3 large eggs
  
• 1 tsp vanilla extract
  
• 2¼ cups flour
  
• 1 tsp baking soda
  
• 1 tsp baking powder
  
• ½ tsp salt
  
• 1 cup sour cream
  
• 3 cups finely grated carrot
  
• 1 (8¼-ounce) can crushed pineapple, drained
  
• ½ cup finely chopped pecans
  
• Spiced Butter
  






Instructions



1. Preheat oven to 350° F. Lightly grease and flour six (6 x 2½-inch) mini loaf pans.
   
   
2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Beat in eggs and vanilla until fluffy. In a medium bowl, combine flour, baking soda, baking powder, and salt. Gradually add to butter mixture, beating just until combined. Stir in sour cream, grated carrot, crushed pineapple, and pecans.
   
   
3. Spoon batter into prepared pans, and bake for 28 to 30 minutes, or until a wooden pick inserted in center comes out clean. Let cool completely on wire racks. Serve with Spiced Butter, if desired.
   
   Makes 6 mini loaves.
   
   ..............
   
   SPICED BUTTER
   
   • 2 cups unsalted butter, softened
   • ½ cup confectioners' sugar
   • 1 tsp ground cinnamon
   • ¼ tsp ground nutmeg
   • ¼ tsp ground ginger
   
   In a medium bowl, beat butter at medium speed with an electric mixer until creamy. Gradually beat in remaining ingredients. Cover, and refrigerate. Bring to room temperature before serving.
   
   Makes 2¼ cups.