Sunday, December 22, 2013

The Joy of Carrot Bread

If you ever find yourself with extra carrots and an hour and a half to kill, this is what you should do.

I searched all over for a good carrot bread recipe to adapt so that I could add my new favorite supplement, chia seeds. The internet yielded nothing but extra-sweet carrot cake, so I turned to the trusty old Joy of Cooking and found a basic quickbread recipe on page 625. JoC never fails me. This bread turned out moist and nutty. I grated the carrots coarsely.

Carrot Chia Pecan Bread

1 cup flour
1/2 cup wheat flour
1 1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup sugar
2 beaten eggs
3 tblsp chia seeds
1/2 cup olive oil
1 1/2 tsp vanilla
1/2 tsp salt
1 1/2 cups grated carrots
1 cup chopped pecans

In a large bowl, sift the flours, baking soda, and spices. In a smaller bowl, whisk the beaten eggs with the sugar. Add the chia, olive oil, vanilla, and salt. Then add the wet ingredients to the dry. Fold in the carrots and nuts. Spoon into a greased bread pan and bake at 350 for 1 hour.

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