Carrot Bread with Pecans
2 1/2 cups whole wheat flour
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs, beaten
1/2 cup vegetable oil
1/2 cup milk
2 cups shredded carrots
1/2 cup chopped pecans
Preheat oven to 350°.
In a large mixing bowl, combine the whole wheat flour, sugar, baking powder, baking soda, cinnamon, and salt; stir to blend.
In a separate bowl combine and beat together the eggs, vegetable oil and milk.
Add the liquids to the dry ingredients and stir just until all are moistened.
Fold in the shredded carrots and pecans.
Pour the batter into 2 greased loaf pans and bake for about 1 hour, or until a wooden pick or cake tester inserted in center comes out clean. Cool; store the bread in the refrigerator.
