Carrot Bread

I’ve never tasted carrot bread before. Zucchini bread: yes. Banana bread: yes. Pumpkin bread: most definitely. Carrot bread: no. I didn’t even known one could make bread out of carrots. Apparently it’s a thing. And how delighted I am someone decided this is a thing!

Despite the fact that “carrot” in the title, and there are, indeed, carrots in the bread, this is not health food. Let me state that disclaimer up front. Not health food. Now that we have that small detail out of our way, let’s enjoy how tasty this is, shall we?

The recipe for this quick bread comes from Heather Christo, who guest blogged it on Eat, Live, Run.

This bread is all things sweet and delicious. The perfect accompaniment to a mid-morning cup of coffee or tea. Or a midnight snack. Or a midday pick me up. Anytime, really. That’s the point here, friends. This is an all around great quick bread. It’s unique. It’s sweet. It’s tasty.

Enjoy!

Zucchini Banana Bread

Zucchini is in season right now! Stir fry it. Bake it. Stuff it. Check out Delish for 20 different yummy looking ways to prepare this springtime veggie.

The only way I would eat zucchini when I was a kid was when my mom disguised it in a loaf of quick bread. I was pretty sure that was the only way people ate zucchini. After all, who would cook it and eat it as a vegetable when it was so tasty in bread? Why mess with a good thing? Right?

Bonuses of this particular recipe: no processed sugar, part whole wheat flour, no butter or oil. And, it’s not dry as a brick!

Zucchini Banana Bread

Based on a recipe from Cinnamon, Spice and Everything Nice

You’ll need:

  • 2 eggs
  • 3/4 cup honey
  • 2 bananas, mashed
  • 1 tsp. maple syrup
  • 1 cup whole wheat flour
  • 3/4 cup white flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 (heaping) tsp. ground cinnamon
  • 1 (heaping) cup shredded zucchini

1. Preheat your oven to 350 degrees, and grease a standard sized loaf pan.

2. Beat eggs, banana, honey and syrup until smooth. Enlist in blender, if need be.

3. Add flours, baking soda, baking powder, salt, and cinnamon. Mix well.

4. Once mixed, fold in zucchini. Pour batter into loaf pan and bake for 50 minutes. Cool in pan for 15 minutes.

5. Remove loaf from pan to wire rack to cool completely.

See those green flecks? This stuff is good for you, people! Happy baking!

Pumpkin Bread

Just as suddenly as summer was upon us a few months ago, it has bid us adieux and made its exit. Without further ado, friends, it is fall. The weather says so. The farmers at the market say so. The apples, the squash and the pumpkins say so. It’s here, and it’s time to snuggle in and hunker down. Burrow under a quilt, hold a cup of cider,  and watch the world trade its warm days and green colors for crisp, chilly days and brilliant reds and oranges and yellows.

So, Fall, I tip my hat to you. Welcome. Let’s eat pumpkin bread.

Pumpkin Bread

Adapted from Joy of Cooking

You’ll need three bowls: small, medium and large.

In the medium-sized bowl mix:

  • 1 1/2 cups flour
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/4 tsp. cloves

In the small bowl, combine:

  • 1/3 cup milk
  • 1 tsp. vanilla

In the large bowl, beat until it’s nice and fluffy:

  • 6 T butter (softened)
  • 1 cup honey

Beat in 2 eggs, one at a time. Then fold in 1 cup of canned pumpkin puree.

To your large bowl that now contains the butter/honey/egg/pumpkin mixture, add the flour mixture and milk mixture in three separate additions, folding in until mixed each time. Once it is all incorporated, pour into a greased loaf pan, and bake at 350 degrees for approx. an hour.

Allow the loaf to cool in the pan for 10 minutes. Carefully transfer onto a cooling rack. Once cooled, slice and serve.