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Honey-Carrot Bread

March 21, 2012

We wonder if professional bakers ever grow immune to the scent of fresh loaves in the oven. We hope not, because the smell of bread baking is one of the most comforting things we can think of.Sweet Southern breads are as versatile as it gets and, in this case, carrot is the flavor of the day.  While we typically think of green leafy vegetables as being good for the heart, carrots are rising stars in this area, as well as being good for eye health and cancer prevention.Our Honey-Carrot Bread calls on our honey carrots, which are kissed with an old-fashioned blend of buttery honey sauce and traditional Southern spices. This moist bread is easy to make and ready for a slice of cheese or a drizzle of extra honey with your morning coffee.  It also makes a sweet addition to the dinner table, warm from the oven.  Try to time your loaves to your guests' arrival, so they can enjoy the mouth-watering scent that fills the house. Serves: 18 (9 per pan)Size: 1 slice


4 cups all purpose flour2 teaspoons baking powder2 teaspoons baking soda1 1/2 teaspoon salt2/3 cup vegetable shortening2 cups granulated sugar2  large eggs1 orange, grated zest and juice1 15 oz. can Glory Foods Honey Carrots1 1/2 cup raisins1/2 cup walnuts, coarsely chopped


  1. Preheat oven to 350 degrees.
  2. Grease two 9" x 5" x 3" inch glass or nonstick metal loaf pans.
  3. Sift the flour, baking soda, baking powder and salt all together and set aside.
  4. 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.
  5. Combine the orange zest, juice, honey carrots and the liquid, raisins, and walnuts, and add to the sugar egg mixture.
  6. Add the dry ingredients and mix until everything is moistened.
  7. Divide the finished dough between the two prepared loaf pans.
  8. Lower the oven temperature to 325 and bake for 40-50 minutes. Insert a toothpick or wood skewer into the center of the loaves. When fully baked, the toothpick or wood skewer should come out clean.
  9. Remove from the oven and cool. Slice and serve.

We’re talking about carrots this week as part of Food Network’s Fall Fest, a season-long food celebration where Food Network editors team up with blogs to share ideas and recipes for using Fall’s best fruits and vegetables.What’s your favorite way to use carrots? Let us know in the comments or on Facebook, or join in the conversation on Twitter using the hashtag #cookingwith. Be sure to visit the other Fall Fest blog posts for other terrific carrot recipes:Thursday Night Dinner:Pickled CarrotsVirtually Homemade:Roasted Red Onions and Carrots With Pomegranate Gremolata Haute Apple Pie:Carrot, Apple and Radicchio SlawWhat's Gaby Cooking:Thyme and Honey Roasted CarrotsDaily*Dishin:Carrot Cake Hawaiian-StyleFN Dish:Quick Carrot Sides for ThanksgivingCooking With Elise:Spiced Carrot MarmaladeDishin and Dishes:Roasted Honey Balsamic Glazed CarrotsDaydreamer Desserts:Carrot CheesecakeMooshu Jenne:Apple and Carrot Hearts SaladThe Sensitive Epicure:Maple Bourbon Glazed and Braised CarrotsDaydreamer Desserts:Carrot MartiniNapa Farmhouse 1885A Carrot Slaw Recipe For Thanksgiving?

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