You are here

Carrot Tea Bread

Diet.Chef's picture
Ingredients
  All purpose flour 1 Cup (16 tbs)
  Whole wheat flour 1⁄2 Cup (8 tbs)
  Packed dark brown sugar 1 1⁄2 Cup (24 tbs)
  Cinnamon 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Baking powder 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Ground cloves 1 Pinch
  Egg 1 Large
  Egg whites 2
  Vegetable oil 4 Teaspoon
  Unsweetened applesauce 2 3⁄4 Cup (44 tbs)
  Sliced cooked carrots 1⁄2 Cup (8 tbs)
  Dried currants 1⁄2 Cup (8 tbs)
Directions

1. Preheat the oven to 400°F; spray two 5 x 3-inch nonstick loaf pans with nonstick cooking spray.
2. In a large strainer, combine the all-purpose flour, wholewheat flour, brown sugar, cinnamon, salt, baking soda, baking powder, nutmeg, and cloves; sift by shaking into a medium bowl.
3. In a food processor, combine the egg and egg whites until frothy, 30 seconds. With the machine running, gradually drizzle in the oil; process 10 seconds longer. Add 3/4 cup of the applesauce and the carrots; process until smooth. Add the flour mixture; pulse 2 times to blend. Add the currants; pulse 4 times to chop.
4. Divide the batter between the loaf pans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Remove from the pan and cool completely on a rack. Serve with the remaining 2 cups applesauce on the side.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Dish: 
Bread
Ingredient: 
Carrot
Interest: 
Healthy

Rate It

Your rating: None
4.003125
Average: 4 (16 votes)