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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2
Amount Per Serving
Calories 2746
% Daily Value**
Total Fat 130g
200%
Saturated Fat 49g
75%
Unsaturated Fat 28g
Cholesterol 269mg
90%
Sodium 3239mg
135%
Total Carbohydrate 362g
121%
Dietary Fiber 22g
88%
Sugars 179g
Protein 53g
Vitamin A  312%Vitamin C  107%
Calcium  44%Iron  39%
Potassium  57%Vitamin E  12%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot Date Nut Bread

Recipe Tags: Bread Recipes

Date Added: June 11, 2009

Ingredients:

1/2 Teaspoon Nutmeg
1 Teaspoon Cinnamon
3/4 Cup Vegetable Oil
1 Teaspoon Baking Powder
2 Teaspoons Baking Soda
1/4 Cup Buttermilk
3 Cups Flour
1 Teaspoon Salt coarse
2 Eggs beaten
1 Cup Walnut coarsely chopped
1 1/4 Cups Sugar
1 1/2 Cups Carrots peeled and sliced about 5 or 6
1 Orange remove seeds and cut in small pieces
1 Cup Dates slivered
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Directions:

1. Put carrots in heavy saucepan with 1 cup water and 1/2 teaspoon each salt and sugar.

2. Cover and simmer until tender, 25 to 30 minutes.

3. Drain, if all moisture has not evaporated. Put orange, buttermilk, and carrots in blender.

4. Whirl until pureed. You should have about 2 cups of puree.

5. Sift flour with dry ingredients except sugar.

6. In mixing bowl, beat eggs and beat in sugar, oil and carrot puree.

7. Stir in dry mixture and mix until well blended but do not beat.

8. Stir in dates and nuts. Spread in 2 greased and floured small loaf pans (about 8-1/2 x 4-1/2 x 2-1/2 inches).

9. Bake at 350 degrees F 45 minutes to 1 hour, or until pick inserted near center comes out clean.

10. Remove from pans to wire racks. Cool overnight before cutting.

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Dietary Notes:
This recipe is high in Vitamin A with 312% of your daily recommended intake per serving. This recipe is high in Vitamin C with 107% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Butter, Gluten, Walnuts, Natural Sweeteners, Oranges allergies.
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