Carrots and Bread??

Remember the pic from yesterday with that slice of bread next to the chowder? That slice was none other than Carrot Bread. Yep, that's right - carrot. I made a loaf and froze half of it so we can pull it out when we need a quick bread to go with a meal or just even a quick breakfast. Alright, here's the recipe...

8 medium carrots

1 1/3 cups flour

1 teaspoon baking soda

1/4 teaspoon baking powder

3/4 teaspoon kosher salt

6 tablespoons butter, completely softened

1 cup granulated sugar

2 large eggs

1/3 cup buttermilk (or 1/3 cup milk mixed with 1/2 teaspoon lemon juice which is what I did b/c I didn't have buttermilk)

Preheat the oven to 350 degrees. Grease pan

Peel and slice 3 of the carrots into 1/4-inch rounds. Bring a medium saucepan of salted water to a boil, add the carrots and cook until soft, about 10 minutes. Drain. Let cool, and then puree in the food processor or blender. Coarsely grate the remaining 5 carrots. Set both the pureed carrots and grated carrots aside.

Put the flour, baking soda, baking powder and salt into a bowl. Set aside.

In a medium bowl, mix the butter and sugar until smooth. Stir in the eggs one at a time until combined. Stir in the buttermilk, carrot puree and grated carrots. Add the flour mixture and mix until well-blended.

Spread the batter in the prepared pan. Bake about 55-65 minutes.