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Carrot-pecan bread

It is Freezer Food Friday!

Please post a recipe that can be prepared ahead and frozen for later use.  Post your recipe on your blog ( or in the comments here if you do not have a blog) and link it below using Mr Linky.

Thank you for participating!

Carrot-pecan bread

Makes: 2 loaves (8-10 slices per loaf) ( eat one, freeze one or freeze both! )

3 eggs
1 cup vegetable oil
2 cups finely grated carrots
1 1/4 cups sugar
1 teaspoon vanilla
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 cup shredded coconut, optional
1 tablespoon orange zest
1 cup chopped pecans, toasted

Lightly beat eggs. Add oil and sugar and beat for 30 seconds. Add carrots and vanilla. Mix until well blended. Sift dry ingredients and then add to liquid mixture. Blend well. Stir in coconut (if using), orange zest and pecans. Beat at low speed just until blended. Do not overmix.

Divide batter (it will be thick) evenly between two well-greased and floured 9-by-5-inch loaf pans. Bake at 350 degrees for 60 minutes. Cool on wire racks.

Nutrition information

Per serving (based on 10 slices/loaf): 274 calories, 16 grams fat, 4 grams protein, 1 gram saturated fat, 30 grams carbohydrate, 2 grams fiber, 32 milligrams cholesterol, 279 milligrams sodium


Comments on: "Carrot-pecan bread" (2)

  1. […] Posted on February 4, 2011 by angelaskitchen| Leave a comment Head over to MJ’s for Freezer Food Friday. Then, if you have a GF recipe to share that freezes well, come on back and join in on the […]

  2. angelaskitchen said:

    Sounds delicious! Thanks for sharing!

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