Carrot Graham Bread

From Vegetable Cookbook

Bread Recipes | Vegetables Recipes

Yield: Makes 1 loaf

Graham flour is actually a coarsely ground version of whole wheat flour. Ask for it in health-food shops or substitute whole wheat flour instead.

• 2-1/2 cups graham flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 large eggs
• 1/2 cup honey
• 1/4 cup vegetable oil
• 1/2 cup milk
• 2 cups shredded carrots (about 4 to 5 carrots)
• 1/2 cup chopped walnuts

1. Preheat the oven to 375°. Generously grease a 9x5-inch loaf pan. Combine the flour, baking powder, soda, salt, cinnamon, and ginger in a large mixing bowl. Whisk to blend thoroughly.

2. In a separate bowl, beat together the eggs, honey, and oil. Stir in the milk. Add to the dry ingredients and blend well. Stir in the carrots and walnuts. Pour into the prepared pan and bake for 50 minutes to 1 hour or until a wooden pick inserted in the center comes out clean.

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