Carrot Tangerine Bread
Carrot Tangerine Bread, inspired from Judy's Banana Bread recipe, is full of wonderful, fresh ingredients. I took the carrot and tangerine pulp from juicing to create a healthy, delightful treat.
Friends of Pujols Kitchen,
I am a big fan of juicing! Often, I don’t do anything with my shredded pulp, but I was feeling inspired! I took the carrot and tangerine pulp from my freshly squeezed juice to make a Carrot Tangerine Bread; similar to my banana bread recipe.
If you do not have a juicer, you can finely shred the carrots and the peel of the tangerines (equal to 2 cups).
Preheat oven to 350 degrees F.
Prepare a Pujols Kitchen Glass Casserole Dish with cooking spray.
Mix all the ingredients together in a mixing bowl.
Pour the batter into the baking dish and bake for 30-35 minutes, or until knife runs clean. Enjoy!
Great served with Abichuela Dominicana! CLICK HERE
1 box of yellow cake mix
⅓ cup of vegetable oil
1 cup of milk
2 cups of carrot, tangerine pulp
½ cup of golden raisins
1 tablespoon of vanilla
½ cup of nuts (optional)
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