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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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MOM'S CARROT BREAD

From: Linda Fletcher, Pittsburgh
Primary category: Breads

Ingredients

2 c grated carrots
1 1/3 c sugar
1 1/3 c water
1 c raisins
1/3 c butter or margarine
2 c flour
1 1/2 tsp baking soda
1/ 2 tsp salt
1/ 2 tsp cloves
1/ 2 tsp allspice
1 tsp nutmeg 1 tsp cinnamon
1 tsp vanilla extract
1 c chopped walnuts

Procedure

Combine first five ingredients in a pot and boil gently for 5 minutes. Remove from heat and stir in remaining ingredients. Pour batter into two standard loaf pans, sprayed with cooking spray.

Bake in a 350° oven for 1 hour or until knife inserted in center comes out clean. Allow to cool on a wire rack. Slice and serve plain, with butter, peanut butter, apple butter or cream cheese.

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Mom's Carrot Bread - NOTES

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Mom's Carrot Bread - REVIEWS

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