Quick Carrot Nut Bread - janfree

janfree

My tweaks on Wendy Farley Wang's Carrot Cake

1 ⅓ c flour

½ t baking soda

¾ t baking powder

¼ t salt

1 t cinnamon

1 t allspice

½ t ground nutmeg

2 eggs

3 T plain or vanilla IP greek yogurt

¼ c pineapple or orange juice

3 T melted butter

½ c sugar

¼ c firmly packed brown sugar

1 c grated carrots

½ c coconut

½ c chopped walnuts or pecans

subheading: Optional variations:

sweetened or unsweetened coconut

allspice and/or nutmeg and/or cloves

crushed pineapple

Mix dry ingredients in a large bowl.

Mix the remainder of ingredients in another bowl.

Fold wet ingredients into dry. Do not over mix.

Prepare (Grease/butter/spray) a 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, 45 to 50 min, 10 min NPR, then QR.

Remove pan carefully from IP liner. Remove bread from pan to wire rack.

Got the inspiration to convert my quick bread recipes from Wendy Farley Wang's Carrot Cake.

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