CLASSIC CARROT BREAD
2 1/2 c Flour
3 Eggs, lightly beaten
1 c Mayonnaise
1 c Sugar
2 c Grated carrots
2 ts Vanilla extract
1 ts Baking powder
1 ts Baking soda
1 tb Cinnamon
1 ts Salt
2/3 c Raisins
1 c Walnuts or pecans, chopped
Directions: Preheat oven to 350F, grease 2 9×5 loaf pans
Blend all ingredients in mixing bowl until thoroughly combined. Divide
batter between two prepared loaf pans. Bake 1 hour. Let cool 10 minutes,
then remove from pans.
VARIATIONS: Zucchini Bread: Substitute 2 cups grated, drained zucchini for
carrots.
Waldorf Apple Bread: Substitute 1 1/2 c grated apples (drained) and 1/2 c
finely chopped celery for carrots.
Broccoli Bread: Substitute 1 1/2 c chopped fresh broccoli (tops only) and
1/2 c chopped celery for carrots. Substitute 1/2 c toasted almonds for
walnuts. Omit cinnamon and raisins.
Pepper Relish Bread: Substitute 1 c cooked yellow kernel corn, 1/2 c
chopped red bell pepper and 1/2 c chopped green bell pepper fro carrots.
Substitute 1/2 c chopped celery for raisins. Add 2 T sweet pickle relish.
Yields
2 Loaves