Honey Carrot Bread
Serves: 18 (9 per pan)
Serving Size: 1 slice
4 Cup All purpose flour
2 tsp. Baking powder
2 tsp. Baking soda
1 1/2 tsp. Salt
2/3 Cup Vegetable shortening
2 Cup Sugar, granulated
2 ea. Eggs, large
1 ea. Orange rind grated and juice
1 15 oz. Can Glory Foods® Honey Carrots
1 1/2 Cup Raisins
1/2 Cup Walnuts, coarsely chopped
- Preheat oven to 350°.
- Grease two 9”x5”x3” glass or nonstick metal loaf pans.
- Sift together the flour, baking soda, baking powder and salt.
- Cream the shortening and the sugar in a mixer with a paddle until light and fluffy. With the mixer running add the eggs one at a time and continue mixing until combined. Cream the shortening and the sugar in a mixer with a paddle until light and fluffy. With the mixer running add the eggs one at a time and continue mixing until combined.
- Combine the orange zest, juice, honey carrots and the liquid, raisins, walnuts and add to the sugar egg mixture.
- Add the dry ingredients and mix until everything is just moistened.
- Divide the finished dough between the two prepared loaf pans.
- Lower the oven temperature to 325° and bake for 40-50 minutes and check for doneness by inserting a toothpick or wood skewer into the center of the loaves. When fully baked it should come out clean.
- Remove from the oven and cool, then slice and serve.
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