Sunday, August 28, 2011

Bugsy Bread

We've had this bread on several occasions. This time, I decided to swap the carrots for zucchinis. Just as tasty!

Bugsy Bread
(adapted from Easy Home Cooking)

1/2 cup packed brown sugar
1/3 cup granulated sugar
1/2 canola oil
3 medium eggs, slightly beaten
1 2/3 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 cups shredded zucchini or carrots (6 ounces)
1/2 cups raisins
1/2 cup toasted pecans, chopped

Preheat oven to 350. Lightly grease loaf pan.

In a large bowl, beat brown sugar, granulated sugar and oil for 1 minute. Scrape bowl. Add eggs one at a time, beating well after each addition.

In a small bowl, mix together whole wheat flour, baking soda, salt, nutmeg, and cinnamon. Stir into sugar mixture until dry ingredients are moistened. Fold in carrots, raisins, and pecans.

Pour batter into prepared pan. Bake for 1 hour or until toothpick comes out clean

Cool 10 minutes; remove from pan. Cool completely on wire rack.

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