Lemon Carrot Bread Recipe

By carol gorman

Ingredients

• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 3 Eggland's Best Eggs
• 1 tablespoon lemon juice
• 2-1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 cup shredded carrots
• 3/4 cup chopped pecans
• 2 tablespoons grated lemon peel

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in the carrots, pecans and lemon peel.

Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Yield: 2 loaves (12 slices each).