Carrot Date Nut Bread
Yield
2 loavesPrep
45 minCook
45 minReady
9 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
carrots
peeled and sliced, about 5 or 6 |
|
| 1 | each |
oranges
remove seeds and cut in small pieces |
|
| ¼ | cup |
buttermilk
|
|
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 1 ¼ | cups |
sugar
|
|
| ¾ | cup |
vegetable oil
|
|
| 1 | cup |
dates
pitted, slivered |
|
| 1 | cup |
walnuts
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
carrots
peeled and sliced, about 5 or 6 |
|
| 1 | each |
oranges
remove seeds and cut in small pieces |
|
| 59 | ml |
buttermilk
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 296 | ml |
sugar
|
|
| 177 | ml |
vegetable oil
|
|
| 237 | ml |
dates
pitted, slivered |
|
| 237 | ml |
walnuts
coarsely chopped |
|
Directions
Put carrots in heavy saucepan with 1 cup water and ½ teaspoon each salt and sugar.
Cover and simmer until tender, 25 to 30 minutes.
Drain, if all moisture has not evaporated.
Put orange, buttermilk, and carrots in blender.
Whirl until pureed.
You should have about 2 cups of puree.
Sift flour with dry ingredients except sugar.
In mixing bowl, beat eggs and beat in sugar, oil and carrot puree.
Stir in dry mixture and mix until well blended but do not beat.
Stir in dates and nuts.
Spread in 2 greased and floured small loaf pans (about 8½ x 4½ x 2½ inches).
Bake at 350℉ (180℃). 45 minutes to 1 hour, or until pick inserted near center comes out clean.
Remove from pans to wire racks.
Cool overnight before cutting.
