Wednesday, November 25, 2009
Carrot-cinnamon-nut Bread "Happy Thanksgiving"
Happy Thanksgiving to all of you! Its the holiday season and I am coming across so many new recipes to enjoy this season. So I was in hunt for new kind of bread for our afternoon snack. I found this recipe in Betty Crocker "Fall Baking" book.I liked it as it was simple and wanted to try out something new instead of the banana bread which i usually bake. The main recipe was with ginger instead of cinnamon, my family is not a big fan of ginger especially when its a bite size so I substituted it. It was good but since i made it vegan it felt a little dry and needed some more moisture in it. So I guess we can add a 1/4 cup of water/orange juice to it. I even used wheat flour instead of All purpose flour, so it made the bread a little bitter. I recently came to know that if orange juice is used when baking with wheat flour reduces the bitter flavour, so i shall try it next time. But over all it was good and new way to enjoy Thanks giving.
2 eggs(i used 1/2 cup applesauce)
1.5 cup brown sugar
1tsp vanilla extract
2cups All-purpose flour(I used wheat flour)
2tsp Baking powder
1tsp ground ginger(i used cinnamon)
1cup shredded carrots(about 2 medium sized)
1/2cup chopped nuts
Heat the oven to 350*F and grease a loaf pan and keep aside. In a food processor add applesauce, brown sugar until creamy. Now add oil,milk, vanilla essence. Now add Flour,baking powder, cinnamon, salt.Stir in carrots and nuts and pour it into greased loaf pan.Bake for 60 minutes. cool completely for 2 hours and then cut them into slices and enjoy them with butter.