Carrot Date Nut Bread

Yields:	2 loaves
Rate this Recipe

	Preparation	45 minutes
	Cooking	45 minutes
	Ready In	9 hours

Ingredients

1 1/2	cups	carrots	peeled and sliced, about 5 or 6
1	each	orange	remove seeds and cut in small pieces
1/4	cup	buttermilk
3	cups	flour, all-purpose
2	teaspoons	baking soda
1	teaspoon	baking powder
1	teaspoon	cinnamon
1/2	teaspoon	nutmeg
1	teaspoon	salt
2	large	eggs
1 1/4	cups	sugar
3/4	cup	vegetable oil
1	cup	dates	pitted, slivered
1	cup	walnuts	coarsely chopped

Directions

Put carrots in heavy saucepan with 1 cup water and 1/2 teaspoon each salt and sugar.

Cover and simmer until tender, 25 to 30 minutes.

Drain, if all moisture has not evaporated.

Put orange, buttermilk, and carrots in blender.

Whirl until pureed.

You should have about 2 cups of puree.

Sift flour with dry ingredients except sugar.

In mixing bowl, beat eggs and beat in sugar, oil and carrot puree.

Stir in dry mixture and mix until well blended but do not beat.

Stir in dates and nuts.

Spread in 2 greased and floured small loaf pans (about 8-1/2 x 4-1/2 x 2-1/2 inches).

Bake at 350 degrees F. 45 minutes to 1 hour, or until pick inserted near center comes out clean.

Remove from pans to wire racks.

Cool overnight before cutting.

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Member Review

Antipasto Salad with Garlic Dressing

If you love marinated artichokes you'll love this salad. Although I mixed the first four ingredients ahead of time then marinated them refrigerated in the dressing for a hour or two. That way all flavors blended together. Then when I was ready to serve supper I just laid it on top of the lettuce leaves and sprinkled with the cheese. Also I cut a slit in each salami slice from the outer edge to the middle and passed one side over another to make a cone-like shape to place the whole ripe olives in. An excellent antipasta! Just what I was looking for.

Reviewed by Dania

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