Wednesday, October 6, 2010

Cinnamon Carrot Bread

For the past few days, we've been battling a bit of illness over here.  The boy has had one of those typical childhood colds, where he seems completely unaffected one minute, and nearly comatose the next.  Now I'm feeling a little under the weather, as can be expected when woken up a few mornings in a row by a kid coughing god knows what into your face.
I took this as an opportunity to bake some healthier items we could both take to school or snack on.  I never quite know when to use "rustic" to describe baking (baked on a farm? in a wooden oven? what counts, people?), but I think I'm willing to throw it out in this post.  So we'll call this a rustic, healthy carrot bread.  The recipe comes from a centuries old cookbook my mom has-- one of those from the 70s or whenever there was a big craze about healthy foods you could have ready on the table to help reduce your hard-working husband's risk of heart disease.


In spite of its datedness, it was good.  Really good.  I was half expecting it to be dry and, quite frankly gross, but it was moist, light, and still a bit sweet with a hint of spice.  It wasn't cake-like at all, which I can find to be a problem with carrot loaves.  It also baked up incredibly easy, and was very simple to throw together.  (I'm also happy to report there were no finger-slicing incidents when grating the carrots).  The boy ate 4 slices when he came home from school, and today there's only a small portion left.  He actually loved it so much, he's asked me to bake it for his class next week for his birthday!  I suspect these would also make great muffins-- something I'll have to try very shortly.







Cinnamon Carrot Bread

1 cup raisins
3/4 cup AP flour
3/4 cup whole wheat flour
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 tsp each baking soda and baking powder
1/4 tsp salt
1 egg
3 tbsp vegetable oil
3/4 cup low fat yogurt (who am I kidding -- I used full fat)
1/2 cup packed brown sugar
1 tsp vanilla
1 cup finely shredded carrot (be careful!)
Topping:
1 tbsp rolled oats
1 tbsp oat bran

Directions:

Preheat oven to 350F.

Pour boiling water over raisins and let stand for 5 minutes, then drain thoroughly.

Combine flours, spices, baking soda, baking powder, salt and raisins.  Set aside.

In a large bowl, beat egg until fluffy, then beat in oil.  Mix in yougurt, sugar, and vanilla.  Stir in carrot.

Add flour mixture and stir until combined.  Pour into greased or lined 8x4in loaf pan.

Combine rolled oats and oat bran and sprinkle over batter. 

Bake for 45-55 minutes or until toothpick inserted in center comes out clean.  Let stand for 5 minutes, then remove from pan and let cool before slicing.

2 comments:

  1. I hope your house returns to complete health soon! I hate those little nasty bugs that seem to linger for days and weeks. This carrot bread seems perfect for any era...the seventies or now. I love cinnamon at all times of year, but I think it is especially perfect during fall. Thanks for sharing!

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  2. Very neat recipe. I will have to give this one a whirl.

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