Carrot Bread

Just a few simple steps (get the full directions in the recipe box below).

Start by mixing the dry ingredients, minus the carrots and nuts.
Separately, mix the wet ingredients with the carrots.
Then, start combining the two by pouring half the flour mixture in the wet mixture and stirring completely.
Stir in the rest of the dry ingredients and combine.
Add in the walnuts last and stir.
Pour the batter into a loaf pan and bake for about an hour.

Depending on how thick you cut your slices, this will make about 14-16 pieces of bread.

Serve this up warm with a bit of butter or enjoy it with a warm cup of coffee. This goes from breakfast recipe to sweet treat pretty seamlessly.

Store – you can keep this carrot bread at room temperature in an airtight container for about a week. If you want to keep it longer or make a big batch at once, you can freeze it also. Just place it in a freezer bag and be sure to use it within a month.
Freezing – Wrap the bread in plastic and place it in a freezer bag. Remove as much air as possible and freeze for up to 3 months. Thaw on the counter when ready to use. You can also freeze the individual slices.

Shred the Carrots – either buy pre-shredded carrots at the store of shred them yourself. Start by washing and peeling the carrots. Then use the side of a box grater or a food processor.
Additions – consider adding in some pineapple or even shredded zucchini!