Salad Bar Breadbreads, quick, snacks ----CLASSIC CARROT BREAD---- 2 1/2 cup flour 3 eggs, lightly beaten 1 cup mayonnaise 1 cup sugar 2 cup grated carrots 2 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon baking soda 1 tablespoon cinnamon 1 teaspoon salt 2/3 cup raisins 1 cup walnuts or pecans, chopped Directions: Preheat oven to 350F, grease 2 9x5 loaf pans Blend all ingredients in mixing bowl until thoroughly combined. Divide batter between two prepared loaf pans. Bake 1 hour. Let cool 10 minutes, then remove from pans. VARIATIONS: Zucchini Bread: Substitute 2 cups grated, drained zucchini for carrots. Waldorf Apple Bread: Substitute 1 1/2 c grated apples (drained) and 1/2 c finely chopped celery for carrots. Broccoli Bread: Substitute 1 1/2 c chopped fresh broccoli (tops only) and 1/2 c chopped celery for carrots. Substitute 1/2 c toasted almonds for walnuts. Omit cinnamon and raisins. Pepper Relish Bread: Substitute 1 c cooked yellow kernel corn, 1/2 c chopped red bell pepper and 1/2 c chopped green bell pepper fro carrots. Substitute 1/2 c chopped celery for raisins. Add 2 T sweet pickle relish. Source: The Great American Bake Sale |
