Recipe: Carrot Bread

Carrot Bread
Saturday Evening Post Family Cookbook

2 1/2 cups whole wheat flour
2/3 cup sugar or honey
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs -- beaten
1/2 cup vegetable oil
1/2 cup milk
2 cups shredded carrots
1/2 cup chopped pecans

Preheat oven to 350 degrees F.

In a large mixing bowl, stir together the whole wheat flour, sugar, baking powder, baking soda, cinnamon and salt. In another bowl combine and beat well the eggs, vegetables oil and milk. If using honey rather than sugar, add it at this time. Add the liquids to the dry ingredients and stir just until all are moistened. Fold in the shredded carrots and pecans. Pour the batter into 2 oiled loaf pans and bake 1 hour. Cool; then store the bread in the refrigerator. It will slice more easily and taste even better the next day.