 | | Carrot Bread |
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2 c. Bisquick baking mix
1-1/2 c. lightly packed shredded carrots
3/4 c. sugar
1/2 c. chopped nuts
1/4 c. all-purpose flour
1/4 c. vegetable oil
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. vanilla
3 eggs |
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| Instructions |
| Heat oven to 350 degrees. Grease bottom only of loaf pan, 9 x 5 x 3 inches. Mix all ingredients; beat vigorously 30 seconds. Pour into pan. Bake until wooden pick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes; loosen sides of loaf with knife or metal spatula. Remove from pan. Zucchini Bread: Substitute shredded zucchini for the carrots. Note: Wrap cool bread securely in aluminum foil; store at room temperature up to 4 days. Or wrap securely in aluminum foil; place in plastic bag, label, and freeze up to 1 month.
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