CARROT WALNUT BREAD | A: OK | AB: OK | B: OK | O: OK
| ||||||||||||||||||||||||||||||||||||||||||||||||||
A: N | AB: N | B: N | O: O
| A: U | AB: U | B: U | O: U
| A: N | AB: N | B: N | O: N
| A: N | AB: HB | B: N | O: HB
| A: N | AB: N | B: N | O: N
| A: HB | AB: N | B: HB | O: N
| A: HB | AB: N | B: N | O: N
| A: HB | AB: HB | B: HB | O: HB
| A: N | AB: N | B: N | O: N
| A: O | AB: N | B: N | O: O
| A: N | B: N | B: A | O: A
| |
In a large mixing bowl, combine the flour, nuts, sugars, baking powder, cinnamon and salt until well blended. Stir in the remaining ingredients just until moistened. Spoon into pans. Bake 35-45 minutes, or until they test done. Cool in the pan for 10 minutes, then turn onto rack to finish cooling.
Freeze in Ziplocs, remove air.
*Omit Cinnamon for B and O Types.
Submitted by:
MasterCook Mac
Quick Breads
Copyright 2000 by ER4YT Recipe Project