Title: Carrot-Walnut Bread
Categories: Breads Vegetables Nuts Quick
Servings: 4

1 1/2 c Unbleached Flour; Sifted
1 t Baking Soda
1/2 t Cinnamon; Ground
1/4 t Nutmeg; Ground
1/4 t Salt
1 c Sugar
3/4 c Cooking Oil
2 ea Eggs; Lg
1 1/2 c Carrots; Pared, Shredded
1/2 c Walnuts; Chopped

Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small
bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl.
Beat, with an electric mixer set on medium speed, for 2 minutes. Add the
dry ingredients, stirring just until moistened. Stir in the carrots and
walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake,
in a preheated 350 degree F. oven for 1 hour or until a cake tester or
wooden pick inserted in the center comes out clean. Cool in the pan on a
wire rack for 10 minutes, remove from the pan and finish cooling on the
wire rack.

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