After making so many rich and gooey things this week, I thought I’d switch gears and make something kind of wholesome and useful. Carrot-Pecan Bread recipe is based on an old Southern Living recipe from 1984.
Carrot-Pecan Bread calls for a reasonable amount of oil and all kinds of healthy-ish ingredients like whole wheat flour, carrots and nuts. I only made this once, but we really enjoyed it. When I get a chance I’ll make it again. I’d like to try it with grapeseed oil and use white whole wheat flour in place of the whole wheat.
- 1 1/2 cups shredded carrots
- 1 cup boiling water
- 1 cup firmly packed brown sugar
- 1/4 cup plus 1 tablespoon vegetable oil
- 1 teaspoon orange zest
- 1 1/3 cups all purpose flour
- 1 cup whole wheat flour
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 large eggs lightly beaten
- ½ teaspoon vanilla extract
- ½ cup chopped toasted pecans (or walnuts)
- Preheat oven to 350 degrees F. Spray a 9×5 inch metal loaf pan with flour-added cooking spray or grease and flour.
- Combine carrots, boiling water, brown sugar, oil and orange zest in a medium bowl. Let cool for about 10 minutes.
- Stir together both flours, baking powder, baking soda, salt and cinnamon in a large mixing bowl. Make a well in center of mixture.
- Stir eggs and vanilla into carrot mixture, then pour carrot mixture into the well you made in the center of the flour mixture. Add pecans, then stir until well mixed (do not beat with a mixer).
- Pour mixture into pan and bake on center rack for 1 hour. Cool on a wire rack. Flip from pan and let cool completely before serving.