Old-Fashioned Carrot Bread

From the kitchen of One Perfect Bite...This is a lovely old-fashioned tea cake. It has its roots in the kitchens of Eastern Europe, and those of you who grew up in ethnic neighborhoods probably enjoyed a variant of this sweet bread when you were a child. While its rough appearance leaves much to be desired, I wanted to share this simple recipe with those of you who need such loaves for morning meetings or afternoon teas. Its taste will more than make up for its homely appearance, and the ease with which it comes together almost guarantees it a spot in your repertoire. The loaf can be made with a bowl and wooden spoon and the only other equipment you will need is a box grater to shred the carrots. The bread is moist and dense and keeps exceptionally well. If you want to make it a bit more fancy, raisins and shredded coconut can also be added to the batter. I do hope you'll give the bread a try. Here is how it is made.

Old-Fashioned Carrot Bread...from the kitchen of One Perfect Bite courtesy of the Chicago Tribune

Ingredients:
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 cup nuts, chopped
1 cup vegetable oil
1 teaspoon vanilla extract
1-1/2 cups sugar
2 cups carrot, grated
3 eggs

Directions:
1) Preheat oven to 350 degrees F. Generously grease a 9 x 5-inch loaf pan.
1) Whisk flour, soda, cinnamon, and salt in a large bowl. Make a well in center of flour mixture.
2) Add nuts, oil, vanilla, sugar, carrots and eggs. Mix well.
3) Scrape into prepared loaf pan. Let stand 30 minutes before baking.
4. Bake for 60 to 70 minutes. Coll in pan for 15 minutes. Turn bread out of pan and continue cooling om a wire rack. Yield: 8 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Years Ago Today: Skillet Pasta with Chicken and Broccoli

Two Years Ago Today: Chunky Apple Cake

Three Years Ago Today: Not Yo' Mama's Lemonade

Four Years Ago Today: Braised Vietnamese Fish