Carrot Bread

 I admit it.  Myrna and I squabbled (Hey, we’re still sisters!) over who was going to make this carrot bread recipe from the "Harvest Time Cookbook” and I won!  Then when we saw it in another Pillsbury cookbook we were looking at, we both chose it again, forgetting that it was already on our list.  You know a recipe is good when it appears in more than one cookbook from the same folks!  As you can see, it is loaded with carrot goodness, not too sweet, and a perfect complement to a main dish salad, on a buffet, or for coffee time, anytime.  We like it just lightly buttered (with the real thing), but it’s also good with cream cheese spreads.  Freeze your leftover slices (if you have any) in sandwich bags, 2 to a bag, and they'll thaw out while you make coffee.

                         Carrot Bread

  2         Cups  Flour, All-purpose

  1         Cup  Nuts -- chopped

  1/2      Cup  Sugar

  1/2      Cup  Brown Sugar -- firmly packed

  3         Teaspoons  Baking Powder

  1         Teaspoon  Cinnamon

  1/2      Teaspoon  Salt

  2         Cups  Carrots -- finely shredded

  1/2      Cup  Whole Milk

  1/3      Cup  Salad Oil

  1         Large  Egg

Heat oven to 350°.  Grease and flour bottom of 9 x 5" loaf pan.  Combine all ingredients, mix just until well blended.  Pour into prepared pan.

Bake at 350° for 50-60 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes, loosen edges and remove from pan.

2011 Cost: $2.69 or 23¢ per slice

  "1 9 X 5" Loaf"   12 servings

Per Serving: 281 Calories; 14g Fat (42.8% calories from fat); 5g Protein; 36g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol; 234mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.