Anchorage Bed and Breakfast Club members had a busy 2010 season and are just now thinking about new recipes for our 2011 guests. At our February meeting at Camai Bed and Breakfast Caroline will prepare a new breakfast recipe: Carrot and Pecan Bread. The recipe is below.
Besides sharing ideas which will enhance our guest's stay we enjoy meeting and having breakfast. Meeting gives us the opportunity to prepare new breakfast dishes for which our friends/colleagues offer helpful suggestions to make the recipe even better.
Sadly, this will be Marge's last time with us as a member. Her B&B (Teddy Bear B&B) closed as of September 2010. Marge was a founding member of our group. Only two of the original members remain: Big Bear B&B who in 2010 celebrated 20 years as a B&B and Camai B&B who celebrates 30 years in business as of May 2011.
CARROT PECAN BREAD
Makes: 2 loaves
1 cup vegetable oil
2 cups finely grated carrots (I use Alaskan carrots.)
1 1/4 cups sugar
1 teasp vanilla
3 1/3 cups flour
2 teasp baking soda
1 teasp baking powder
1 scant teasp salt
1 teasp cinnamon
3/4 teasp ginger
1/2 cup shredded coconut
1 tbs orange zest
1 cup chopped pecans (I prefer pecans from Alabama.)
Lightly beat eggs. Add sugar and oil. Beat until mixed. Add carrots and vanilla. Mix until well blended. Sift dry ingredients and then add to liquid mixture. Blend well. Stir in coconut, orange zest, and pecans. Beat at low speed just until blended. Batter is thick.
Divide batter evenly between two well-greased and floured 9 X 5 inch loaf pans. Bake at 350 degrees for 60 minutes. Cool on racks. Chill in refrigerator. Slice thinly.
Spread with mixture of cream cheese and chutney.
(modified from Darlene Ross' recipe)