With fall on its way, I’ve been feeling the urge to bake. I came home one day last week to find some carrots that needed to be eaten and paired with my recent urge, decided on a whim to bake some yummy bread.
It turned out beautifully, barely sweet and perfect for breakfast. My kinda bread. I must warn you, though, this is very carrot-y and some of you may not like it (my husband did not). It’s definitely a veggie bread. I thoroughly enjoyed it, and some of you may as well!Whole Living
Makes 1 dozen
Vegetable-oil cooking spray
1 1/2 cup whole-wheat flour
1/4 cup oat bran or wheat germ
1/3 cup packed dark-brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon cloves
1/2 teaspoon salt
3 medium carrots, peeled and grated (3 1/2 cups)
1 cup unsweetened applesauce
2 large eggs, whisked
2 tablespoons unsulfured molasses
1/2 cup golden raisins
Preheat oven to 350 degrees F and coat a standard loaf pan with cooking spray.
In a small bowl, whisk together flour, oat bran/wheat germ, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In a larger separate bowl, stir together carrots, applesauce, eggs, and molasses. Fold flour mixture into carrot mixture until just combined, then fold in raisins.
Spoon batter into prepared pan and bake until a toothpick inserted into center comes out clean, about 40-50 minutes. Let cool completely in pan on a wire rack.
Stored in a cool, dry place, bread will keep for about 3 days.
Next Day Tip: slice thin and toast in toaster oven until the edges return to their just baked toasted perfection!