Carrot

TANGERINE

Bread

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).

 

Instructions

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!

 

Ingredients

 

1 box of yellow cake mix

 

3 eggs

 

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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