Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Quick Carrot Bread




Source of Recipe


Mai


Recipe Introduction


In order to lower the fat content in this quick bread I replaced some of fat in the recipe with applesauce.




List of Ingredients




1 1/2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon each baking soda, salt and cinnamon
1 egg
1/4 cup applesauce
1/3 cup vegetable oil
1 1/2 cups finely shredded carrots, lightly packed, (about 1 1/2 large)
1/4 cup chopped pecans
2 teaspoons finely grated lemon zest



Recipe



Adjust rack in lower third of the oven and preheat to 350 degrees. Grease and flour an 8 x 4 x 3-inch loaf pan.
In a large bowl, sift or whisk briefly the flour, sugar, baking powder, baking soda, salt, and cinnamon. Make a well in the center.

In a medium bowl, whisk the egg, applesauce, and oil, then stir in the carrots, pecans and lemon zest. Pour the carrot mixture over the dry ingredients. Stir until all ingredients are combined. Batter will be quite stiff. Spoon into prepared pan. Bake for about 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on a wire rack for 5 minutes. Remove from pan and cool completely on wire rack. Wrap in plastic and store at room temperature overnight. Slice with a serrated knife.

Variation: Zucchini Quick Bread (substitute 1 1/2 cups grated, unpeeled zucchini for the grated carrot)