* Exported from MasterCook *
Carrot-Coconut Bread
Recipe By :
Serving Size : 10 Preparation Time :0:15
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup coconut oil -- (such as Spectrum), at room
temperature
2/3 cup packed light brown sugar
2 eggs
1 1/2 cups grated carrots
1 cup white whole wheat flour -- (such as King Arthur)
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sweetened flaked coconut
1/3 cup chopped unsalted macadamia nuts -- o0ptional
1. Heat oven to 350F. Coat an 81/2 x 41/2" loaf pan with nonstick
cooking spray.
2. In a large bowl, beat oil, sugar and eggs 3 minutes, until well
combined and fluffy. Beat in carrots until just combined. In a
separate bowl, whisk together white whole wheat flour, all-purpose
flour, baking powder and salt. Beat dry mixture into wet mixture
until just combined. Stir in coconut and, if desired, macadamia nuts.
3. Transfer mixture to pan, smoothing out the top. Bake at 350F for
55 minutes to 1 hour. Cool 15 minutes in pan, then turn onto a rack
and cool completely. Wrap in plastic wrap, then aluminum foil.
Source:
"Familycircle.com"
Start to Finish Time:
"1:00"
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Per Serving (excluding unknown items): 218 Calories; 12g Fat (48.7%
calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber;
42mg Cholesterol; 128mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 2 1/2 Fat; 1 Other Carbohydrates.