Cape Cod Carrot Bread

INGREDIENTS
1 1/4 cups whole-wheat flour
3/4 cup plain wheat germ
1/3 cup stone-ground yellow cornmeal
1/2 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1/2 cup fresh orange juice
4 tablespoons margarine or butter, melted
2 tablespoons maple syrup
2 cups shredded carrots

DIRECTIONS
1. Preheat the oven to 400º F.
2. Lightly oil a 9 X 5-inch nonstick loaf pan.
3. In a large bowl, combine flour, wheat germ, cornmeal, brown sugar, baking powder, soda, cinnamon,and salt.
4. In a medium bowl, lightly beat eggs.
5. Stir in orange juice, margarine, and maple syrup.
6. Add with carrots to the dry ingredients and stir until combined.
7. Spoon the batter into prepared pan.
8. Place in the oven.
9. Immediately reduce heat to 350º, and bake 60-70 minutes, until a wooden pick inserted in the center comes out clean.
10. Cool in pan for 10 minutes.
11. Turn out on a wire rack to finish cooling.
12. Cut into slices and enjoy.

Recipe from The No-Tofu Vegetarian Cookbook, by Sharon Sassaman Claessens.

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