Slice of Carrot Bread
.
I try to save the classic breakfast meal that includes eggs,
bacon, or sausage for the weekend. I'm not a fan of
cold cereal or oatmeal either.
My solution to a meatless breakfast was homemade
muffins and breads. Making yeast breads require
a lot of work and skill. I've discovered that I can
enjoy muffins and breads just as much as yeast
rolls and breads.
Banana and zucchini breads taste great. However,
I like to experiment with unique fruit flavors in
my muffins and breads.
CARROT BREAKFAST BREAD:
15 oz White Cake Mix
1/3 cup Canola Oil
2 Eggs
4 oz sour cream
1 tsp Vanilla
1/cup finely chopped carrots, packed
1/2 tsp cinnamon
1/4 tsp nutmeg
SPICE OPTIONS:
Pumpkin pie spice, Cinnamon, Nutmeg, Mace
DIRECTIONS:
Preheat oven to 350 degrees. Spray 9 inch loaf pan with cooking spray.
Add listed ingredients in large bowl. Blend well with mixing fork
or hand mixer. Pour batter in loaf pan. Bake 45 minutes or until
toothpick comes out clean.
Fruit Options:
Finely chopped 1 cup strawberries, peaches, apples
Mashed 1 cup bananas, pumpkin
Vegetable Options:
Finely peeled, chopped zucchini (drain liquid)
Mashed/pureed 1 cup sweet potatoes
Tasty additions:
1/2 cups finely chopped pecans or walnuts
1 cup chocolate chips
1/2 cups shredded sweetened coconut
Note:
** Adjust spices to your taste.
**. Use muffin tin if muffins preferred.
**. Add extra egg if preferred.
