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- 11 Oct 2012
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I'm rather enjoying this challenge - carrots that is.
This looks rather nice and I can feel it arriving with a certain carrot and coriander soup. I reckon it would supplement the soup very nicely indeed. The recipes is from this site Averie Cooks (http://www.averiecooks.com/2014/11/carrot-apple-bread.html) which looks to be rather interesting and has now been bookmarked for later inspection!
Ingredients
1 large egg
1/2 cup light brown sugar, packed
1/3 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup granulated sugar
1/4 cup cup sour cream (light is okay; or Greek yogurt may be substituted)
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp ground nutmeg
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch salt, optional and to taste
3/4 cup grated carrots (about 1 large peeled and trimmed carrot)
3/4 cup grated apples (I used 1 medium unpeeled Fuji; try Gala, Honeycrisp or similar)
Directions:
This looks rather nice and I can feel it arriving with a certain carrot and coriander soup. I reckon it would supplement the soup very nicely indeed. The recipes is from this site Averie Cooks (http://www.averiecooks.com/2014/11/carrot-apple-bread.html) which looks to be rather interesting and has now been bookmarked for later inspection!
Ingredients
1 large egg
1/2 cup light brown sugar, packed
1/3 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup granulated sugar
1/4 cup cup sour cream (light is okay; or Greek yogurt may be substituted)
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp ground nutmeg
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch salt, optional and to taste
3/4 cup grated carrots (about 1 large peeled and trimmed carrot)
3/4 cup grated apples (I used 1 medium unpeeled Fuji; try Gala, Honeycrisp or similar)
Directions:
- Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- In a large bowl, add the the first eight ingredients, through to nutmeg, and whisk to combine.
- Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
- Add the carrots, apples, and fold gently to combine.
- Turn batter (it's very thick, this is what you want) out into the prepared pan, smoothing the top lightly with a spatula.
- Bake for about 45 to 52 minutes (I baked 50 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip - Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of carrots, apples, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes longer to bake than the baking estimates provided.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. It will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
