Wednesday, September 28, 2011

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.

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