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Lemony Carrot-Walnut Bread
Lemony Carrot-Walnut Bread
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Prep Time:
15 minutes
Total Time:
2 hours 40 minutes
Indulge in a flavorful, fiber-rich carrot loaf instead of traditional carrot cake with frosting.
Ingredients:
  • 1 1/2 cups Fiber One™ original bran cereal
  • 1 can (14 1/2 oz) sliced carrots, drained, 1/2 cup liquid reserved
  • 1 teaspoon grated lemon peel
  • 1/3 cup lemon juice
  • 1/4 cup vegetable oil
  • 2 eggs
  • 2 2/3 cups Gold Medal™ all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
Instructions:
  • Preheat your oven to 350°F. Grease the bottom of a 9x5-inch loaf pan with shortening or cooking spray. Place the cereal in a resealable plastic bag, seal it, and crush it with a rolling pin, meat mallet, or in a food processor. Set aside.
  • In a large bowl, use a fork to mash the carrots. Then, with an electric mixer on low speed, blend in the reserved carrot liquid, lemon peel, lemon juice, oil, and eggs until well combined.
  • Combine flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt until well blended. Gently fold in crushed cereal and walnuts before spooning the batter into the pan.
  • Bake for 1 hour and 10 minutes until a toothpick inserted in the center comes out clean. Let it cool for 15 minutes before transferring to a cooling rack. Allow it to cool completely for about 1 hour before slicing.

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