Lemon-Carrot Tea Bread Recipe

Name: Lemon-Carrot Tea Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. butter, softened; 1 1/2 c. sugar; 3 eggs; 2 1/4 c. all-purpose flour; 1/4 tsp. salt; 1/2 tsp. baking soda; 2 tsp. baking powder; 1/2 c. milk; 2 Tbsp. grated lemon rind; 3/4 c. chopped nuts; 1 c. grated carrots

Servings: persons

3/4 c. butter, softened
1 1/2 c. sugar
3 eggs
2 1/4 c. all-purpose flour
1/4 tsp. salt
1/2 tsp. baking soda
2 tsp. baking powder
1/2 c. milk
2 Tbsp. grated lemon rind
3/4 c. chopped nuts
1 c. grated carrots

1
Preheat oven to 350u00b0.
2
Place loaf baking cups in pan.
3
Cream butter and sugar in large mixer bowl until light and fluffy.
4
Add eggs; mix.
5
Combine flour, salt, baking soda and baking powder; toss with fork to combine.
6
Combine milk and lemon juice.
7
Add alternately with flour to creamed mixture.
8
Start and end with milk.
9
Mix only until ingredients are moistened.
10
Mix in lemon rind, pecans and carrots.
11
Place 1/2 cup batter (fill cavities approximately half full) in each pan.
12
Bake 30 to 40 minutes. Cool 5 minutes, remove from pans, cool completely and wrap.
13
May be frozen 2 months.
14
Serve cool.
15
Makes 18 small loaves or use 2 bigger pans.

1317

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 c. butter, softened, 1 1/2 c. sugar, 3 eggs, 2 1/4 c. all-purpose flour, and more.

Yes, Lemon-Carrot Tea Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Carrot Tea Bread

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