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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 456
% Daily Value**
Total Fat 24g
38%
Saturated Fat 5g
7%
Unsaturated Fat 7g
Cholesterol 68mg
23%
Sodium 439mg
18%
Total Carbohydrate 52g
17%
Dietary Fiber 3g
11%
Sugars 26g
Protein 10g
Vitamin A  102%Vitamin C  3%
Calcium  11%Iron  6%
Potassium  11%Vitamin E  13%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot-Peanut Butter Bread

Date Added: July 17, 2009

Ingredients:

1/2 Cup Peanut Oil
1 Teaspoon Baking Soda
1/4 Teaspoon Salt black pepper
1 Teaspoon Baking Powder double-acting
1/4 Teaspoon Nutmeg ground,whole
2 Eggs Yolks
1/4 Teaspoon Allspice whole
1 Teaspoon Vanilla or almond flavoring
1/2 Cup Milk up to 1
1 Cup Brown Sugar firmly packed
1/2 Cup Peanut Butter chunky style
2 Cups Carrots peeled
1 3/4 Cups Flour enriched
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Directions:

1. Preheat oven to 350 F Grease 1 loaf pan 9x3x2".

2. Cream together sugar, peanut butter, peanut oil, and eggs; add carrots and vanilla.

3. Blend flour, baking powder, baking soda, salt, allspice, and nutmeg.

4. Alternately add flour mixture and milk to creamed mixture.

5. Turn into prepared pan and bake in preheated oven for 70 minutes.

6. Cool 10 minutes in pan, remove from pan, and cool on rack.

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Dietary Notes:
This recipe is high in Vitamin A with 102% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Wheat, Egg, Milk, Gluten, Natural Sweeteners allergies.
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