Carrot Peanut Butter Quick Bread Recipes
CARROT-PEANUT BUTTER QUICK BREAD
Make and share this Carrot-Peanut Butter Quick Bread recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 1h25m
Yield 1 9x5 inch loaf pan
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease a 9 x 5-inch loaf pan, or mini loaf pans.
- Sift flour, baking powder, baking soda, salt, allspice and nutmeg.
- In another bowl cream together, sugar, peanut butter, oil and eggs; add carrots and vanilla.
- Alternately add flour mixture and milk to creamed mixture.
- Transfer to the baking pan.
- Bake for 65-70 mins, or until cake tests done (you might want to loosley cover the top with foil to prevent over browning).
- Cool for 10 minutes before removing from pan.
Nutrition Facts : Calories 4073.3, Fat 200.1, SaturatedFat 43.9, Cholesterol 467.8, Sodium 3249.6, Carbohydrate 513, Fiber 20.9, Sugar 288.8, Protein 76.5
CARROT-BANANA OAT BREAD
So tasty and relatively good for you. I eat a square of it for breakfast with a little bit of yogurt and I feel spoiled!! Sometimes I use slightly less sugar (1/2 c)and it's still fabulous. Would also be good with a big scoop of vanilla ice cream.
Provided by DomesticDionysian
Categories Quick Breads
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Combine dry ingredients (and nuts if desired, I like sunflower seeds)in a large bowl.
- Mix together until smooth: beaten egg, banana, carrot, melted butter, peanut butter, vanilla, and lemon juice.
- Add this to the dry ingredients and stir just until moistened.
- Pour into a greased 8x8-inch square pan.
- Bake at 375°F for 45 minutes to 1 hour or until done.
- NOTE: Depending on the oven you may want to try 350°F.
Nutrition Facts : Calories 263.1, Fat 10.1, SaturatedFat 5, Cholesterol 38.7, Sodium 360.3, Carbohydrate 39.5, Fiber 2.6, Sugar 18.1, Protein 4.9
PEANUT BUTTER LOAF
Simple to make and very moist. My hubby likes to slice and toast it.
Provided by LOVESTOCOOK
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan.
- Sift together flour, soda and salt. In a large bowl, cream sugar and peanut butter together. Beat in egg and vanilla until smooth. Stir in flour and milk alternately, beating until smooth after each addition. Spoon batter into prepared pan.
- Bake in preheated oven for 1 hour, until well browned. Remove from the pan to cool. Store in a covered container.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 33.9 g, Cholesterol 22.2 mg, Fat 5.3 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 1.2 g, Sodium 318 mg, Sugar 16.2 g
CARROT BREAD
A yummy, moist bread. If you substitute applesauce for oil in baking, don't do it on this one. I tried it, and it wasn't nearly as good.
Provided by Jo Ann L
Categories Quick Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Beat eggs.
- Add sugar and oil and beat thoroughly.
- Combine dry ingredients and add to egg mixture; beat well.
- Stir in carrots, nuts and raisins.
- Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans.
- Bake at 350° for about 1 hour (about 40 minutes for the smaller pans).
- Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.
PEANUTTY CARROT SANDWICH SPREAD
I had some shredded carrot to use and was thinking it would be tasty with peanut butter...after a quick search, I came up with this tasty morsel. Adapted from a cookbook by JoAnna Lund. I've also made this with chopped dried fig in place of the raisins; dried cherries or cranberries would be good too.
Provided by flower7
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, combine peanut butter & marmalade; add carrots & raisins. Mix well.
- Use as a sandwich filling with your favorite bread or enjoy with crackers.
PINEAPPLE CARROT QUICK BREAD
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the bottom only of a 9x5 inch loaf pan.
- In a medium bowl, stir together the flour, rolled oats, nuts, baking powder and salt. Combine the pineapple, carrots, brown sugar, eggs, orange juice and oil in the blender. Blend at medium speed for about 30 seconds. Pour blended ingredients into the bowl with the dry ingredients, and mix until all of the dry ingredients are absorbed. Pour the mixture into the prepared pan.
- Bake for 75 to 80 minutes in the preheated oven. Cool for 10 minutes before removing from the pan to cool completely on a wire rack. Cool completely before slicing and serving.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 52.7 g, Cholesterol 46.5 mg, Fat 10.1 g, Fiber 2.7 g, Protein 7.5 g, SaturatedFat 1.5 g, Sodium 427 mg, Sugar 17.5 g
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