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Carrot-Peanut Butter Bread

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Submitted by Alicia

YIELD

1 loaf

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 237
CUP ML BROWN SUGAR
firmly packed *
½ 118
CUP ML PEANUT BUTTER
chunky
½ 118
CUP ML PEANUT OIL
2 2
LARGE LARGE EGGS
2 473
CUPS ML CARROTS
peeled, shredded
1 5
TEASPOON ML VANILLA EXTRACT
1 ¾ 414
CUPS ML ALL-PURPOSE FLOUR
enriched
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML ALLSPICE
¼ 1.3
TEASPOON ML NUTMEG
½ 118
CUP ML MILK

Directions

Preheat oven to 350℉ (180℃).

Grease 1 loaf pan 9×3×2 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 707 60% from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 526mg 22%
Total Carbohydrate 19g 19%
Dietary Fiber 5g 21%
Sugars g
Protein 37g
Vitamin A 219% Vitamin C 6%
Calcium 11% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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