Carrot Date Nut Bread Recipe


DishMain Ingredient


 Sliced scraped carrots1 1⁄2 Cup (24 tbs) (About 5 Or 6)
 Seedless orange1 , cut into pieces
 Buttermilk3⁄4 Cup (12 tbs)
 All purpose flour3 Cup (48 tbs)
 Soda2 Teaspoon
 Baking powder1 Teaspoon
 Cinnamon1 Teaspoon
 Nutmeg1⁄2 Teaspoon
 Salt1 Teaspoon
 Eggs2 Large
 Sugar1 1⁄4 Cup (20 tbs)
 Light vegetable oil3⁄4 Cup (12 tbs)
 Slivered pitted dates1 Cup (16 tbs)
 Coarsely chopped walnuts1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5620 Calories from Fat 2286

% Daily Value*

Total Fat 258 g397.5%

Saturated Fat 30.1 g150.7%

Trans Fat 0 g

Cholesterol 423 mg

Sodium 5280.4 mg220%

Total Carbohydrates 780 g260.1%

Dietary Fiber 49.5 g197.9%

Sugars 430.2 g

Protein 85 g169.5%

Vitamin A 181.6% Vitamin C 135.3%

Calcium 82.9% Iron 144.3%

*Based on a 2000 Calorie diet


Put carrots in heavy saucepan with 1 cup water and 1/2 teaspoon each salt and sugar.
Cover and simmer until tender, 25 to 30 minutes.
Drain, if all moisture has not evaporated.
Put orange, buttermilk and carrots in blender.
Whirl until pureed.
You should have about 2 cups of puree.
Sift flour with dry ingredients except sugar.
In mixing bowl, beat eggs and beat in sugar, oil and carrot puree.
Stir in dry mixture and mix until well blended but do not beat.
Stir in dates and nuts.
Spread in 2 greased and floured small loaf pans (about 8 1/2 x 4 1/2 x 2 1/2 inches).
Bake at 350°F 45 minutes to 1 hour, or until pick inserted near center comes out clean.
Remove from pans to wire racks.
Cool overnight before cutting.