Sweet Carrot Spice Bread
This is a "quick bread" (no yeast), which results in a dense, cake-like crumb.
Ingredients:
Dry: 1 ½ cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt.
Spices: 1 ½ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg.
Wet: 2 large eggs, ½ cup vegetable oil (or melted coconut oil), ½ cup granulated sugar, ½ cup brown sugar, 1 tsp vanilla extract.
The Star: 2 cups finely grated carrots (peeled).
Optional: ½ cup chopped walnuts or raisins.
Instructions
Prep: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
Whisk Dry: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
Mix Wet: In a large bowl, beat the eggs with both sugars until smooth. Stir in the oil and vanilla.
Combine: Gently fold the dry ingredients into the wet ingredients until just combined (do not overmix, or the bread will be tough).
Fold in Carrots: Fold in the grated carrots and nuts/raisins.
Bake: Pour the batter into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let it cool in the pan for 10 minutes before transferring to a wire rack.
Tips for Success
Grating: Use the fine side of the grater. Larger shreds can sometimes make the bread feel "stringy."
Moisture Control: If your carrots seem extremely watery after grating, pat them slightly with a paper towel, but don't squeeze them bone-dry—that moisture is what makes the bread soft.
Brentwood Machine Adaptation: If you want to try this in your bread maker, use the "Quick Bread" or "Cake" setting. Since this doesn't use yeast, you don't want a long knead or rise cycle.
Serving Suggestion
This bread is incredible when toasted slightly and spread with a little honey butter or a thin layer of cream cheese.
Are you looking for a savory version of this bread to serve with dinner, or do you prefer this sweeter, dessert-style loaf?
No comments:
Post a Comment