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Results 61 - 70 of 402 for carrot bread
Mix ingredients in order given. ... greased 9 x 5 x 3 inch loaf pans. Bake at 350 degrees for 50-60 minutes. This bread is very moist and keeps well.
Mix all ingredients together in the order in which they are listed. Pour batter into greased and floured loaf pans and bake at 350 degrees ...
63. CARROT BREAD
Mix dry ingredients. Add raisins, ... cans. When cold, wrap and refrigerate. Bread will keep up to 2 weeks or longer, and it can also be frozen.
Add: Beat eggs, add sugar, ... 350 degrees for 50 minutes. Test with a toothpick. Makes 2 regular size bread pans, or 4 small ones. Really good.
Heat oven to 350 degrees F. Grease bottom only of 9x5 or 8x4 loaf pan. Blend first 5 ingredients. Add remaining ingredients except coconut ...
Blend sugar, eggs, butter. Add rest of ... Mix well. Bake in well- greased and floured bread pan at 350 degrees for 40-50 minutes or until done.
67. CARROT BREAD
In mixer bowl, cream sugar, oil and eggs. Sift flour, salt, baking soda and cinnamon. Add to creamed mixture. Mix well. Pour in greased ...
Mix all together. Pour into greased and floured bread pans (1 pan for large ... 350°F for 1 hour. Just scrub the beets, peel like potato and shred.
69. CARROT BREAD
Combine first 10 ingredients in ... well as a gluten-free bread by using 1 cup millet flour and 1 cup rice flour. The bread is a bit more crumbly.
Sift dry ingredients together. Combine ... in refrigerator. Makes four loaves of very colorful tasty bread when sliced. Has a taste all its own.
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