Orange Carrot Tea Bread With Caraway Recipe
Ingredients
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| 2 1/2 teaspoons double-acting baking powder | ||
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Carrot | 2 Cup (16 tbs), grated | |
| Walnuts | 1 Cup (16 tbs), chopped | |
| Caraway seed | 1 Teaspoon | |
| 2 large eggs, beaten lightly | ||
| 1 stick {1/2 cup) unsalted butter, melted | ||
| Orange juice | 1/2 Cup (16 tbs) | |
| Orange zest | 1 Tablespoon, freshly grated | |
Directions
Into a bowl sift the flour, the baking powder, the baking soda, and the salt.
Stir in the sugar, the carrot, the walnuts, and the caraway seed.
In another bowl beat together the eggs, the butter, the orange juice, and the orange zest.
Stir the liquid ingredients into the flour mixture until the mixture is combined.
Pour the batter into a well-greased 9 by 5 by 3-inch loaf pan and bake the bread in a preheated 350° F. oven for 50 minutes to 1 hour, or until a cake tester inserted in the center comes out clean.
Let the bread cool in the pan on a rack for 5 minutes, invert it onto the rack, and let it cool completely.
Stir in the sugar, the carrot, the walnuts, and the caraway seed.
In another bowl beat together the eggs, the butter, the orange juice, and the orange zest.
Stir the liquid ingredients into the flour mixture until the mixture is combined.
Pour the batter into a well-greased 9 by 5 by 3-inch loaf pan and bake the bread in a preheated 350° F. oven for 50 minutes to 1 hour, or until a cake tester inserted in the center comes out clean.
Let the bread cool in the pan on a rack for 5 minutes, invert it onto the rack, and let it cool completely.
Chef
