Hey Friends! How’s it goin?
Remember that case of writer’s block I had last Wednesday? Well it didn’t let up until around 11pm last night. I had all intentions of pre-writing posts for this week, but that didn’t quite work out. My creativity well is still in the red, and I’m sure it didn’t help that I didn’t actually bake anything until yesterday. Kind of hard to write ahead if you don’t know what you’re writing about…So excuse my midnight ramblings in the post to come as I share this Ginger-Spiced Carrot Bread with you.
Lent is almost over, and although I didn’t actually give up anything this year, I’m pretty excited to celebrate Easter. And by celebrate Easter, I mean eat all the hot cross buns. I actually thought of making hot cross buns to share on the blog, but ended up axing that idea. I can barely stop myself from buying (and eating) the bakery out of hot cross buns come Good Friday. I can’t imagine controlling myself once I have virtually unlimited access to hot cross buns if I ever learn to make them.
But, since hot cross buns were off the table, I was a little stumped by what Easter-esque food to make for the blog. Not surprisingly, the only foods I equate with Easter are Easter eggs and hot cross buns. I actually had to Google ‘Easter foods’ when I was planning out the posts/recipes to share in March. Oops. Luckily, Easter is apparently the season for carrot everything, and I I’ve had the idea for this carrot loaf floating around in my brain for a while. So the choice was easy.
The first time I had carrot bread, I wan’t a huge fan. That was back when I was a kid and anything even remotely healthy made me break out in hives. So you can imagine how I reacted to the little pieces of carrots in each slice of bread. Not well. Now, I love carrots and carrot loaves and cake, but when I was writing up the recipe for this loaf, I decided to make one that other allergic-to-healthy kids would enjoy.
So I cooked and pureed the carrots instead of grating them. Sure, it takes a little longer, but in the end, there are no stray pieces of carrot to set off anyone’s health radar. Plus, it makes the bread orange, which is always fun. This Ginger-Spiced Carrot bread is hearty, flavourful and has added no refined sugars. I thought about whipping up some coconut cream frosting, but went with my usual granola like topping instead so I could enjoy it for breakfast without guilt.
- 1¼ cups whole wheat flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp ginger
- dash of nutmeg
- 1 cup carrot puree (3 medium carrots; boiled & blended/pureed)
- ¾ cups maple syrup
- 1 tbsp vanilla
- ⅓ cup coconut oil, melted
- 2 eggs
- 2 tbsp unsweetened coconut
- 2 tbsp walnut pieces
- 2 tbsp quick cooking oats
- ¼ tsp cinnamon
- ¼ tsp ginger
- 2 tsp maple syrup
- Preheat oven to 350C
- Grease an 8½" x 4½" x 2½" loaf pan and set aside
- Boil the carrots until tender, puree in a food processor or blender and measure out 1 cup of carrot puree
- In a medium bowl. whisk together flour, baking soda, salt, cinnamon, ginger and nutmeg
- In another bowl, whisk together the carrot puree, coconut oil, vanilla, maple syrup and eggs until well blended
- Add the dry ingredients to the wet and mix gently until the batter is smooth
- In a small bowl, mix together topping ingredients
- Pour batter into greased pan and top with oatmeal mixture
- Bake for 60-70 minutes or until a knife inserted into the centre comes out clean
- Allow the loaf to cool for 5 minutes then remove from the pan and place on a wire rack
- Cool completely before slicing
What about you?
What’s your favourite Easter food? Do you like carrot bread? Do you prefer carrot bread made with shredded carrots or carrot puree?
Share in the comments below!
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