CHEF JEFF — ONE BYTE AT A TIME: Carrot-Pecan Bread

This tasty treat would be great served with cream cheese for breakfast or tea.

Carrot-Pecan Bread

3 eggs

1 cup vegetable oil

2 cups finely grated carrots

1¼ cups sugar

1 teaspoon vanilla

3 1/3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

¾ teaspoon ginger

½ cup shredded coconut, optional

1 tablespoon orange zest

1 cup chopped pecans, toasted

Lightly beat eggs. Add oil and sugar and beat for 30 seconds. Add carrots and vanilla. Mix until well-blended. Sift dry ingredients and then add to liquid mixture. Blend well. Stir in coconut (if using), orange zest and pecans. Beat at low speed just until blended. Do not overmix.

Divide batter (it will be thick) evenly between 2 well-greased and floured 9-by-5-inch loaf pans. Bake at 350 degrees for 60 minutes. Cool on wire racks.

Yield: 2 loaves.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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