Carrot Bread

Bits of grated carrot and chopped pecans combine in a light colored cake-like quick bread with delicate buttery cinnamon flavor. Served warm the bread is enhanced with a dollop of butter.

Ingredients

• 2 ½ cups flour
• 1 ½ teaspoons baking powder
• ¾ teaspoon cinnamon
• ¾ teaspoon salt
• ½ cup (1 stick) Unsalted Challenge Butter, room temperature
• 1¼ cup sugar
• 3 eggs
• ½ cup milk
• 1 ½ cups grated carrot
• ¾ cup chopped pecans

Directions

Preheat oven to 325°F. Let ingredients come to room temperature. Butter a 9x5–inch loaf pan or line the pan with waxed or parchment paper. Whisk together flour, baking powder, cinnamon and salt in a bowl and set aside. Cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time. Add dry ingredients one-third at a time alternating with milk and mix just until smooth. Fold in carrots and nuts. Pour batter into a large (9x5-inch) loaf pan and bake 1 hour 20 minutes or until wooden toothpick inserted in center of bread comes out clean.

Yield: 10 to 12 servings (1 large loaf)

Source: Challenge Package recipe developed by Challenge Home Economist.