Bread/ Recipes

Lemony Carrot Walnut Bread

Prep Time: 15 minutes
Bake Time: 60-70 minutes
Makes 1 Loaf (16 slices)

1 ½ cups fiber one original bran cereal
1 can (145.5 oz) sliced carrots, drained ½ cup liquid reserved
1 tsp grated lemon peel
1/3 cup lemon juice
¼ cup vegetable oil
2 eggs
2 2/3 cup all-purpose flour
¾ cup sugar
2 tsp baking powder
2 tsp pumpkin pie spice
½ tsp baking soda
¼ tsp salt
½ cup chopped walnuts



Heat oven to 350 degrees. Grease bottom only of 9×5 inch loaf pan with shortening and cooking spray. Place cereal in re-sealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). Set aside.

In a large bowl, mash carrots with fork. With electric mixer on low speed, beat in ½ cup carrot liquid, the lemon peel, lemon juice, oil and eggs until blended.

Beat in flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt until blended. Stir in crushed cereal and walnuts. Spoon batter into pan.

Bake about 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes remove from pan to cooling rack. Cool completely about 1 hour, before slicing.


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