https://www.copymethat.com/r/85P4riZTV/fresh-carrot-nut-bread-janfree/
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85P4riZTV
2024-05-06 04:10:12
Fresh Carrot Nut Bread - janfree
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Old family recipe from my Great Aunt Helen Mudge from Escondido, CA. Recipe makes one loaf. She would bake in conventional oven at 325* for 1 1/4 hours. I baked it under pressure and it turned out pretty good. Enjoy - janfree
Ingredients
- 1 ⅓ c sugar
- 1 ½ c cold water
- 1 c ground raisins
- 2 large carrots, grated
- 1 t cinnamon
- ½ t allspice
- ¼ t nutmeg
- ¼ t salt
- 2 T butter
- 1 c chopped walnuts
- 2 c flour
- 2 t soda
Steps
- Place sugar, water, raisins, carrots, spices, and butter in a saucepan (3 to 4 quart size).
- Boil slowly for about 10 minutes. Remove from heat and let cool completely (Do Not Use While Still Warm. It will be a gummy mess).
- To the cool saucepan add nuts, flour, salt, and soda. Stir quickly and pour into Prepared (Grease/butter/spray) pan of your choice.
- I use my 7" Fat Daddio cheesecake pan with removable bottom. Line the bottom w/parchment paper. Pour in batter. Pour 1 to 2 cups water into IP liner. Place cake pan on trivet, using foil sling, close and lock lid, seal vent, manual - high pressure, 60 min, 10 min NPR, then QR. Use toothpick test. If it comes out clean then its done.
- Remove pan carefully from IP liner. Remove bread from pan to wire rack.
- When bread has cooled, wrap tightly and wait a day, so it has time for the flavors to mellow.
Notes
- No, the recipe does not call for eggs.