Fine Fixin’s: Carrot Tangerine Bread

Sometimes I just feel like making bread, and I have a sweet tooth all of the time. So whenever I want to bake bread it is generally best if it is sweet. Here’s a recipe that you can pretend is good for you since it has two cups of grated carrots.

3 cups unbleached all-purpose flour
1.5 tsp baking powder
1.5 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
4 large eggs
2 cups sugar
1 cup vegetable oil
1 tsp pure vanilla extract
2 tbsp tangerine juice
Grated zest of 1 tangerine
2 cups finely grated raw carrots

makes two 9″ x 5″ loaves

from The Bread Bible { Photo Credit: bread bag by Martha of Chickadee’s Nest }

Preheat the oven to 350F. Grease and flour two 9×5 loaf pans. In a medium bowl using a whisk, combine the flour, baking powder, baking soda, salt, and cinnamon.

In a large bowl using a whisk or electric mixer, beat the eggs and sugar until thick and light colored. Add the oil gradually and beat hard until the mixture is doubled in volume. Add the vanilla, tangerine juice, and zest. Fold in the grated carrots. Stir the dry ingredients into the wet and continue stirring until smooth and well combined. Spoon the batter into the pans, filling each no more than two-thirds full. Place the pans on a rack in the center of the oven and bake 50 to 60 minutes, or until a cake tester comes out clean. Let the loaves stand in the pans 10 minutes. Transfer the loaves to a cooling rack. Cool them lying on their side completely. Wrap tightly in plastic wrap and let stand at room temperature overnight before slicing.