ROASTED CARROT BREAD
The carrots are not roasted in this bread, though you are welcome to roast them them as well. The actual bread is roasted — as long as you have the roasted setting on your oven. No roasted setting, no problem — just increase the baking temperature time to……. This moist, whole grain, naturally sweetened bread could be for breakfast or a side for lunch or dinner.
Ingredients
- 1 3/4 cup whole wheat flour for gluten-free options: almond flour, Bob’s Red Mill GF 1:1 Baking Flour, King Arthur GF Measure for Measure Flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 3 large carrots peeled and grated (yes, it is a lot 🙂
- 1/2 cup unsweetened applesauce
- 1 1/2 cups Greek yogurt nonfat, plain
- 1 teaspoon vanilla extract
- nonstick cooking spray
Instructions
- Preheat oven to 375 degrees, on “roast” if your oven has this feature. Lightly spray loaf pan with nonstick cooking spray and set aside.
- In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt and ginger.
- Blend well with a whisk.
- Add the grated carrots and mix well to combine.
- In a medium mixing bowl, beat the oil and eggs well.
- Add the yogurt and vanilla and mix to combine.
- Pour the wet ingredients into the dry and mix well until just combined.
- Pour into prepared loaf pan.
- Roast for 40–45 minutes, or bake for 55–60 minutes, until a toothpick placed in center comes out dry.
- Remove from oven and cool for at least 10 minutes in pan, then remove, slice and enjoy.
Notes
Makes 12 servings.
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