Carrot Pear Loaf

Carrot Pear Loaf

AuthorJulie

1 1/3 cups all-purpose flour (or a combination of all-purpose and whole wheat)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup packed brown sugar
1/2 cup canola or other mild oil
2 large eggs
2 tsp. vanilla
2 medium carrots, grated (about 1 cup)
1 overripe pear, grated
a handful of raisins or chopped nuts, if you like

1

Preheat the oven to 375?F.

2

In a medium bowl, stir together the flour, baking powder, baking soda and salt. In a small bowl, stir together the brown sugar, oil, eggs and vanilla.

3

Add the wet ingredients to the dry along with the grated carrots and pear; stir just until combined, adding a handful of raisins or nuts along the way, if you like.

4

Scrape the batter into a parchment-lined (or greased) 8x4-inch loaf pan. Bake for 50-60 minutes, or until golden and the top is springy to the touch. Makes 1 loaf; serves 8.

Ingredients

 1 1/3 cups all-purpose flour (or a combination of all-purpose and whole wheat)
 1 1/2 tsp. baking powder
 1/2 tsp. baking soda
 1/4 tsp. salt
 3/4 cup packed brown sugar
 1/2 cup canola or other mild oil
 2 large eggs
 2 tsp. vanilla
 2 medium carrots, grated (about 1 cup)
 1 overripe pear, grated
 a handful of raisins or chopped nuts, if you like

Directions

1

Preheat the oven to 375?F.

2

In a medium bowl, stir together the flour, baking powder, baking soda and salt. In a small bowl, stir together the brown sugar, oil, eggs and vanilla.

3

Add the wet ingredients to the dry along with the grated carrots and pear; stir just until combined, adding a handful of raisins or nuts along the way, if you like.

4

Scrape the batter into a parchment-lined (or greased) 8x4-inch loaf pan. Bake for 50-60 minutes, or until golden and the top is springy to the touch. Makes 1 loaf; serves 8.

Carrot Pear Loaf
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