Carrot-Peanut Butter Bread
Yield
1 loafPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brown sugar
firmly packed |
*
|
| ½ | cup |
peanut butter
chunky |
|
| ½ | cup |
peanut oil
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
carrots
peeled, shredded |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¾ | cups |
all-purpose flour
enriched |
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
allspice
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ½ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 118 | ml |
peanut butter
chunky |
|
| 118 | ml |
peanut oil
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
carrots
peeled, shredded |
|
| 5 | ml |
vanilla extract
|
|
| 414 | ml |
all-purpose flour
enriched |
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
allspice
|
|
| 1.3 | ml |
nutmeg
|
|
| 118 | ml |
milk
|
|
Directions
Preheat oven to 350℉ (180℃).
Grease 1 loaf pan 9x3x2 inch. Cream together sugar, peanut butter, peanut oil, and eggs, add carrots and vanilla.
Blend flour, baking powder, baking soda, salt, allspice, and nutmeg.
Alternately add flour mixture and milk to creamed mixture.
Turn into prepared pan and bake in preheated oven for 1 hour and 10 minutes.
Cool 10 minutes in pan, remove from pan, and cool on rack.
