CARROT WALNUT BREAD

2 cups all-purpose flour*
1 cup chopped walnuts
1/2 cup granulated sugar
1/2 cup brown sugar
3 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
2 cups finely grated carrots
1/2 cup milk
1/3 cup vegetable oil**
1 egg, beaten

Preheat oven to 350 degrees. Grease and flour one (9x5-inch loaf pan or 3 small (5x3-inch) loaf pans.

In a large bowl, combine the flour, walnuts, sugars, baking powder, cinnamon, and salt until well blended.

Combine the remaining ingredients and stir into flour mixture just until moistened. Pour into pan or pans.

Bake 55 to 65 minutes for a large loaf or 35 to 45 minutes for small loaves, or until they test done. Use a long enough tester to make sure it is done all the way through (no crumbs or batter clinging to tester). Cool in the pan for about 10 minutes, then turn out onto a rack to finish cooling.

*I normally use whole-wheat pastry flour, or 1/2 whole wheat flour and 1/2 white flour

**I have successfully substituted applesauce or 1 Tbsp. oil and the rest applesauce for the vegetable oil in this recipe.

Source: rec.food.recipes/Susan Cassidy/Jun 15 1994