* Exported from MasterCook *

Carrot Date Nut Bread

Recipe By : The Zucchini & Carrot Book by Ruth Conrad Bateman
Serving Size : 2 Preparation Time :0:00
Categories : Quick bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Carrots (5 to 6) --
- peeled & sliced
1 Orange --
- remove seeds & cut in small
- pieces
1/4 c Buttermilk
3 c Flour
2 ts Baking soda
1 ts Baking powder
1 ts Cinnamon
1/2 ts Nutmeg
1 ts Salt
2 lg Eggs
1 1/4 c Sugar
3/4 c Vegetable oil
1 c Dates -- pitted, slivered
1 c Walnuts -- coarsely chopped

Put carrots in heavy saucepan with 1 cup water and 1/2 ts 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 8-1/2 x 4-1/2 x 2-1/2".

Bake at 350?F for 45 minutes to 1 hour, or until pick inserted
near center comes out clean. Remove from pans to wire racks. Cool
overnight before cutting.

Yield: 2 Loaves

Judi's Notes:

One cup of sugar is sufficient for this bread and I like to add
2 tb Orange Marmalade to the batter.

Posted by: Judi M. Phelps <jphelps@shell.portal.com>,
<juphelps@delphi.com>, or <jphelps@best.com>


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