Today is my Aunt Kathy's birthday and she's loves a moist cake or bread and pecans. I can remember my grandfather making trips to South Georgia to get the biggest and best pecans for our wintertime baking. So, in her honor, I found a wonderful Carrot Bread with Pecans on About.com Southern Foods. I think you'll love it and if you happen to make a bit of a mess when baking, just follow the links to remove the stains.
Carrot Bread with Pecans
Heat oven to 350°. In a large mixing bowl, combine the whole wheat flour, sugar, baking powder, baking soda, cinnamon and salt; stir to blend. In a separate bowl combine and beat together the eggs, vegetable oil and milk. 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 greased loaf pans and bake for about 1 hour, or until a wooden pick or cake tester inserted in center comes out clean. Cool; store the bread in the refrigerator.
For free nutritional information about this recipe, including calories, visit CalorieCount.
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Image: Clker.com
Image: Clker.com
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