carrot quick bread

One of my favorite kitchen utensils is my grater.  I am not a fan of tedious tasks (like “finely dicing” …aarrgh!) but shredding an ingredient with the grater is satisfying somehow.  I can turn a block of cheese into a pretty pile of shreds in 30 seconds, or grate a pound of carrots in just a few minutes.  That‘s not tedious.

I put my beloved grater to work yesterday.  With about three-quarters of a pound of carrots, I made a loaf of carrot quick bread.  I love stuffing nutritious ingredients into something that’s not necessarily considered ‘healthy.’  All those carrots make for a moist and tasty bread (that’s even yummier with a little spread of cream cheese). 🙂

Carrot Quick Bread (adapted from Carrot Muffins)

1 1/3 c. flour (I used white whole wheat)

1/4 c. rolled oats

1/2 c. sugar

2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ginger

1/8 tsp. cardamom

3/4 tsp. baking soda

3/4 tsp. baking powder

1/2 tsp. salt

2 eggs

1/2 c. vegetable oil (I used coconut and grapeseed)

1 tsp. vanilla extract

3 c. grated carrots (approximately 3/4 lb)

Preheat oven to 350 and grease an 8×5″ loaf pan.  Combine all dry ingredients in a large mixing bowl.  In separate bowl, lightly beat eggs; mix in oil and vanilla.  Stir in carrots.  Add wet ingredient mixture to dry ingredients and stir just until combined.  Pour into greased loaf pan and bake 50-55 minutes.



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4 Responses to carrot quick bread

  1. This sounds so tasty right now. Unfortunately, I loathe shredding. Seriously. But, I love to finely dice. Go figure.

    • Abby says:

      Really? I guess I should have known you didn’t like shredding…Eric doesn’t like it either. But he’s usually happy to do the dicing. 🙂

  2. Hi! Stumbled upon your recipe recently and just made the bread this morning! Wow, it was so yummy! I ended up skipping some of the spices, wanted to make the bread a bit more mild tasting for my toddler, it came out just perfect! Thanks so much for the recipe!

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