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CARROT HONEY BREAD Extra Virgin Olive Oil

Posted on: October 29th, 2018 by Kathy Cassabon No Comments


CARROT HONEY BREAD Extra Virgin Olive Oil

2 large eggs, room temperature
¾ cup Extra Virgin Olive Oil
¾ cup honey
2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
½ teaspoon salt
¼ teaspoon baking soda
2 cup grated carrots, (about 1 pound)

1. Preheat oven to 350⁰F.
2. Combine eggs,honey and vanilla extract: beat until smooth Set aside.
3. In another large bowl, whisk the next seven ingredients for 30 seconds. Stir egg mixture into the flour mixture just until combined. Add carrots and mix well.
4. Pour batter into a lightly greased 9×5 inch loaf pan. Bake for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing to a wire rack.


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