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Tangerine and Carrot Bread

Source of Recipe


From "Bread" by Beth Hensperger






List of Ingredients



• 3 cups unbleached all-purpose flour
  
• 1-1/2 tsp baking powder
  
• 1-1/2 tsp baking soda
  
• 1/4 tsp salt
  
• 2 tsp ground cinnamon
  
• 4 eggs
  
• 2 cups sugar
  
• 1 cup vegetable oil
  
• 1 tsp vanilla extract
  
• 2 Tbsp tangerine juice (or orange juice, if tangerines are not in season)
  
• Grated zest of 1 tangerine (or orange)
  
• 2 cups finely grated raw carrots
  






Instructions



1. In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. In a large bowl, beat eggs and sugar until thick and light-colored. Add oil gradually and beat hard until doubled in volume. Add vanilla, tangerine juice and zest. Fold in grated carrots. Stir dry ingredients into wet until smooth and well combined.
   
   
2. Turn batter into 2 greased 9x5-inch loaf pans, filling no more than two-thirds full. Bake in a preheated 350-degree oven for 50 to 60 minutes, or until a cake tester comes out clean.
   
   
3. Let stand in pan 10 minutes before turning out onto a rack to cool completely. Wrap in plastic wrap and let stand at room temperature overnight before slicing.
   
   Makes two 9x5-inch loaves.