Carrot Bread

Maybe it's all of the talk on the Internet about baking bread and yeast shortages, but I have been in the mood to bake lately.  

I made M& M brownies for my birthday.

I made Challah bread for Easter.

But still, I wanted to bake.  Then I remembered reading this post about carrot bread.  Now I love a good carrot muffin, but rarely get to have one since most have nuts in them.  And, with a severe walnut allergy, I end up having to avoid them.  I also really like zucchini bread, and figured that this would be similar (it is).  However, I didn't really like the recipe that Carly linked to. 

So I decided to make my own recipe.

Let me just tell you that this bread is amazing!  It's like if a carrot muffin divorced the nuts and remarried a zucchini bread and they had baked good offspring.  That's the only way I know to describe it.  But it is amazing!

Carrot Bread

Ingredients

1 cup finely shredded carrots

2 eggs

4 ounces unsweetened applesauce (I used one of the individual serving containers)

1/2 cup sugar

1 1/2 cups flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinamon

1 teaspoon nutmeg

Directions

Combine the eggs, sugar and applesauce.  Combine the dry ingredients and add to the egg mixture.  Fold in the carrots and pour into a greased loaf pan.  Bake at 350 for 1 hour.  Cool in pan for 5- 10 minutes, then remove to cooling rack to finish cooling.