This is a quick batter bread that has lots of fiber and vitamins but is decadently delicious with nuts and spices. Delicious for late afternoon snacks. This is from Stella Standard's fabulous book called "Our Daily Bread," which is filled with all sorts of delicious and nutritious bread recipes. I made a few little changes.

1 1/3 cup whole wheat flour
1 cup wheat germ
2 tsp salt
1 tsp ground cinnamon
1/2 cup chopped pecans
Grated rind of 1 large orange
1 cup light brown sugar
1 large egg, beaten
3 tsp baking powder
1/2 cup canola oil
1/2 cup orange juice
2 cups shredded raw carrot
Topping: 1 Tbsp finely chopped pecans mixed with 2 Tbsp turbinado sugar

Preheat oven to 400 degrees
Oil a bread pan (9 1/4" x 5 1/4" x 3") and set aside.

1. Mix the flour, wheat germ, salt, cinnamon, pecans, grated orange rind and light brown sugar in a large mixing bowl.
2. In a separate bowl, beat the eggs very lightly and add the baking powder. Stir the beaten eggs into the dry ingredients along with the oil, juice and carrots, mixing well with a large spoon.
3. Spoon the batter into the oiled bread pan and place it in the center of a pre-heated 400 degree oven. Bake for 10 minutes. Then sprinkle the finely chopped pecans mixed with raw sugar over the top and turn heat down to 325 degrees. Bake for 1 hour and 5 minutes. (Total of 1 hour and 15 minutes baking time).

Note: Let cool for 15 minutes on a wire rack. Then run a knife around the outside edge. Let cool thoroughly before removing from pan.