Saturday, November 19, 2011

Carrot Apple Spice Bread

Hello All. I’ve been researching a variety of dishes for this upcoming Thanksgiving. We probably won’t be buying a turkey, but I think we will be serving more than the Thanksgiving Pizza this year, LOL. Along with working on recipes for the big meal, I thought this quick bread would make a nice breakfast to start off the day.

I experimented with this Carrot Apple Spice bread for a recent homeowner’s association meeting that I hosted. I couldn’t post this at the time because we cut the loaf and served it as soon as it came out of the oven- not really something that I recommend for pretty slices, but there is something about a piece of quick bread that is still warm from the oven.  Since the reviews were positive, I just knew that I had to make it again for you (and this time get pictures to post). I have learned that if you are making this for a group of people, you may want to omit the raisins. In this instance, both Ray and I love organic raisins, so I included them.

This really doesn’t taste like a carrot cake, since the carrots play a more minor role in this concoction (especially compared to my 3 Cup Carrot Cake).  I added the milk by tablespoonfuls, until I had the batter the way that I wanted it, but it is still stiffer than what you may be used to in a quick bread. Remember that the chunks of apple and carrot will add to the moisture of the end product.  As always, tweak away, my friends, and enjoy!

·         ½ cup butter
·         1 cup sugar
·         2 eggs
·         2 cups flour
·         1 tsp salt
·         1 tsp baking powder
·         ½ baking soda
·         ¼ tsp cinnamon
·         1/8 tsp cardamom
·         1/8 tsp coriander seed powder
·         1/8 tsp ginger
·         1/8 tsp cloves
·         1/8 tsp nutmeg
·         1/8 white pepper
·         1/8 tsp mace
·         1 cup of finely shredded carrot (app 3-4 of medium size)
·         1 peeled, cored & diced apple
·         ¼-½ cup raisins
·         6 Tbsp milk

Preheat oven to 350°F (app. 175°C*)- if using stoneware, check the recommendations of your manufacturer regarding oven temperature.
Prepare loaf pan
Cream butter and sugar & add eggs one at a time
Add flour, salt, baking powder, baking soda & spices combine well.
Fold in carrots, apple chunks & raisins, and spoon batter into prepared pan.
Bake for 60-80 minutes, or until a tester inserted in the loaf comes out clean. I needed app 70 minutes, but I monitored the loaf the whole time).
Remove from the oven and allow the loaf to cool a few minutes in the pan before removing to a plate to rest.

*I use an online conversion chart and round up or down, as seems appropriate. Please adjust according to your judgement, and send me a message if you find an error. Thank you.

Showing on this day 2010: Olive Oil Tortillas

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