This flavorful bread is our favorite during Easter;
it’s a wonderful addition to the Easter brunch menu.
Carrot juice gives it flavor without the extra work.

Ingredients:
3/4 cup sugar
1/3 cup vegetable oil
2 large eggs
1 teaspoon REAL vanilla extract
1 cup carrot juice (Bolthouse 100% carrot juice is my favorite)
1 + 1/2 cups flour
3/4 teaspoon ground ginger
2 teaspoons baking powder
dash salt
1/2 cup chopped walnuts
This bread is quick to make so go ahead and preheat the oven to 350 degrees. Lightly coat a loaf pan with oil. In a large bowl, whisk together sugar, oil, eggs, vanilla, and carrot juice.
In a medium bowl, whisk together flour, ginger, baking powder, and salt. {If you have some flax seed meal, go ahead and add a tablespoon to the flour mixture. Either way the bread will be delicious, but flax seed is great for you, so why not}

Add the flour mixture to the egg mixture, whisking just to combine. Fold in the walnuts. Pour the batter into the prepared loaf pan and bake about 45-55 minutes until a toothpick inserted in the middle comes out clean Cool on a wire rack. Freezes great.
Try topping this with cream cheese.


Or enjoy with the mellow and sweet finish
of a freshly pressed cup of Kona coffee.

Happy Easter
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