This lightly sweet and moist Carrot Nut quick bread recipe comes together especially fast when you use a food processor to grate and grind ingredients. Save a little time; double the recipe and freeze a loaf.

Preheat oven to 350°. Grease a 9″ x 5″ loaf pan.

1-1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
3/4 cup sugar
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
1/2 teaspoon salt
1-1/2 cups carrots
1-1/2 cups pecans

Wash and grate the carrots. Coarsely grind the pecans. Lightly beat the eggs.

Place the flour, baking soda, baking powder and cinnamon in a medium bowl and stir or whisk to blend.

Place the sugar, eggs, oil, vanilla and salt in a large bowl and blend well. Add the dry ingredients to the egg mixture. Mix by hand with a few strokes, just until the ingredients are incorporated. Add the carrots and pecans; lightly mix by hand to blend.

Bake for 40 – 50 minutes. The bread will pull away from the sides of the pan. Remove from the oven and cool on a rack for 10 minutes. Remove the bread from the pan and return to the rack to cool completely.

Yield: 1 loaf.

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