** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.