Hello there– Mixing up a little treat for friends dropping in tonight. Pulled out my grandmother’s loaf pans and it always makes me miss her to see them. It happened that the summer we moved back to California from Spain, Gram packed up her house and moved into a Seniors home. So I inherited her muffin tins and cake pans and these small sized loaf pans in the two moves. She lived on to be 102! And we had some sweet times together. Wish she were her to tuck into the carrot bread with me…
CARROT WALNUT BREAD
3 medium carrots, grated (about 2 cups)
1 cup sugar
2 tsp. vanilla
1 cup canola oil
1 cup walnuts, chopped
1/4 cup currants
1 1/4 cup flour
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 tab. brown sugar
Grate the carrots and set them aside. And chop those walnuts to coarse chunks.
Then in a mixing bowl whisk the eggs. Stir in the sugar, vanilla and oil. Next mix in the carrots, walnuts, and currants.
Then the dry ingredients– stir in the flour, baking powder, cinnamon and salt.
When it’s all mixed well, spoon the batter into a standard 9″x5″ loaf pan (or two smaller loaf pans for me–because that’s what I have in my kitchen). Sprinkle the brown sugar over and top and pop it into a 350 degree oven for 50 to 60 minutes, until a thin knife stuck in the middle comes out clean.
Let it cool for a few minutes in the pan, before you dig in and slice into nice slabs– good toasted for breakfast or topped with whipped cream for dessert! Of just plain and warm from the oven with a nice mug of tea.