Food > Recipe Directory > Courses/Meal Type > Bread > Whole Wheat Carrot Bread
Whole Wheat Carrot Bread Recipe
Whole Wheat Carrot Bread
If you wish, add 1/2 cup/125 mL chopped nuts or pumpkin or other seeds to this moist loaf.
Ingredients
- 1-1/2 cups (375 mL) whole wheat flour
- 1 cup (250 mL) all-purpose flour
- 1 tbsp (15 mL) baking powder
- 1 tsp (5 mL) cinnamon
- 1/2 tsp (2 mL) each baking soda and salt
- 1/4 tsp (1 mL) nutmeg
- Scant 1/4 tsp (1 mL) ground cloves
- 2 eggs
- 3/4 cups (175 mL) packed brown sugar
- 1/3 cup (75 mL) vegetable oil
- 3/4 cups (175 mL) buttermilk
- 2 cups (500 mL) grated carrots
- 1/2 cup (125 mL) sultanas or other raisins
Preparation
Whisk together whole wheat and all-purpose flours, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; set aside.
In large bowl, beat eggs with sugar until blended; beat in oil. Stir in buttermilk; stir in flour mixture. Fold in carrots and sultanas. Scrape into parchment paper–lined or well-greased 9- x 5-inch/2 L loaf pan.
Bake in centre of 350F/180C oven until cake tester inserted in centre comes out clean, 60 to 65 minutes. Let cool in pan on rack for 5 minutes; remove from pan and let cool on rack.
Makes 10 to 12 slices.
- Serving(s)
- 10 to 12
| Per each of 12 servings: about | |
|---|---|
| Calories | 241 |
| Protein | 5 g |
| Fat (total) | 8 g |
| Sat. Fat | 1 g |
| Carbohydrate | 40 g |
| Fibre | 3 g |
| Cholesterol | 32 mg |
| Sodium | 263 mg |
| Calcium | 8 % RDI |
| Iron | 12 % RDI |
| Vitamin A | 30 % RDI |
| Vitamin C | 2 % RDI |
| Folate | 15 % RDI |
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Source
Homemakers Magazine: September 2008
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