Carrot Bread

Beneath this veil of cooking, baking, crocheting and gardening, I love me a good football game.  And when there are back-to-back games, my entire afternoon and evening disappear amidst the squeals and gasps of watching professional sports.

Don’t worry, I was making ear warmers all the while.

And I always cry when the Olympics are over.  You don’t want to be with me when the flame is extinguished this year.

So watch out, Super Bowl Sunday.  You’re gonna get so many finger foods and dips you’ll be quadruple-fisting your beers and cheeses.

But feast on this savory bread first, because you’ll be pretty bloated in a couple of weeks.

Honest, I was going to make a carrot cake.  But the voice in the back of my head got the best of me.

Come to think of it.  I’ve been making far too many healthy snacks as of late.  That’s gotta stop.

I totally worked up a sweat peeling and grating these.

Yeah.  That’s cumin.  Crazy bread!

And another thing.  Loaves are super easy to make all the time.  You should never hesitate to make some sweet or savory breads.  Like Blackberry Banana Bread.

This bread sits well.  Two days after baking, it’s still dense and even more moist.  It crisps in the toaster.

Cream cheese the poop out of it.

Carrot Bread.

1 1/2 cups whole wheat flour
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/8 teaspoon cloves
1/2 tablespoon cumin
3 large eggs
1/2 cup coconut oil
3/4 cup sugar
2 cups carrots, peeled and finely grated

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, whisk together all dry ingredients, including the spices.

In a medium bowl, whisk eggs, coconut oil, sugar and carrots until fully mixed.  Create a pocket in the dry ingredients and pour in all of the wets.  Mix with a large wooden spoon until fully incorporated.

Grease a 9×3 bread pan and pour in all of the batter.

Bake for 50 minutes or until a toothpick comes out clean.

Feeds only Patriots fans.  Go Pats!

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